2 1/2 c. cubed chicken
1 large can chicken broth
1/2 c. milk
1 can mushroom soup
1/2 lb. cheddar cheese
1 - 8 oz. bag of noodles
1/8 c. chopped onion
1 stalk celery
1 c. potato chips
1 stick butter
3 tbsp. flour
1/2 tsp. salt

Cook noodles in broth. Strain and save broth. Melt butter in saucepan, add onions, celery, and cook until tender. Blend in flour and salt. When mixture starts to boil add broth, milk, and soup and boil one minute. In 9 x 13 baking dish layer noodles and sauce then top with crushed potato chips.

Bake at 350°F for 25 minutes.