1 pkg. elbow macaroni (7 oz) Do Not Cook
2 cans of cream of mushroom soup
1 c. milk (more if needed)
1/2 lb. Velveeta cheese, diced up
salt & pepper
1 jar of Dennison chicken shredded (I use left over baked or stewed chicken)

Mix all ingredients together and let stand over night or at least 2 hours before baking. Put in 9 x 13 baking dish. Cover with buttered bread crumbs.

Bake at 350°F for about 45 minutes. To make buttered crumbs, melt butter in skillet or pan and have crumbs dried before mixing them in the melted butter. Can add 3 hard boiled eggs diced up and mix in before putting crumbs on top. This can be prepared and kept in refrigerator overnight. Good for saving time on the day you serve a meal.