2 to 3 chicken breasts (cut up in bite size chunks)
1 (7 oz.) box macaroni shells (uncooked)
1 can cream of mushroom soup
1 can cream of celery soup
2 1/4 c. milk
1/2 lb. grated Velveeta cheese
1/4 tsp. salt
1 sm. onion, diced

Mix together and pour in greased 9 x 13 inch pan. Refrigerate overnight or 8 hours. Stir when you take it out. Optional - Put 2 cups cubed bread crumbs over top and drizzle 1/2 cup melted butter. Bake uncovered 1 to 1 1/2 hours at 350 degrees.