2 c. cooked chicken, chopped
2 cans cream of mushroom soup
2 c. uncooked elbow macaroni
2 c. milk (half may be chicken stock)
1 sm. onion, chopped
1/2 lb. Cheddar cheese, cubed sm.

Combine all ingredients and mix. Place in buttered casserole. Refrigerate overnight and bake at 350 degrees for 1 hour. If deep casserole is used, bake 1 1/2 hours.