1/2 c. chopped onion
3 tbsp. butter, melted
2 cans cream of chicken soup, undiluted
2 c. (8 oz.) shredded Cheddar cheese, divided
1 c. milk
3 1/2 c. chopped cooked chicken
2 1/2 c. cooked macaroni
1/4 c. round buttery cracker crumbs

Saute onion in butter in large skillet until tender. Add soup and 1 1/2 cups cheese; gradually stir in milk. Cook over medium heat until cheese melts. Stir in chicken and macaroni. Pour mixture into a greased 2 1/2 quart casserole dish; sprinkle with cracker crumbs. Bake at 350 degrees for 30 minutes or until thoroughly heated. Top with remaining 1/2 cup cheese and bake additional 5 minutes. 8 servings.