2 c. chicken
7 oz. elbow macaroni
2 cans cream of mushroom soup (or 1 can soup and 1 soup can chicken broth)
Onion or onion salt
1/2 lb. Velveeta cheese
1 pt. milk (scant)
Optional: 1 can (med.) mushroom bits and pieces 3 hard-boiled eggs

Cook chicken, bone and chunk. In a large bowl combine the chicken, dry macaroni, mushroom soup, diced onion, diced Velveeta, milk and chopped eggs (if used). Put in 9x13 inch baking dish. Refrigerate overnight. Top with cracker crumbs and bake at 350 degrees for 60 minutes.