1 (8 oz.) pkg. sm. shell macaroni
1 c. milk
1 1/2 c. chicken broth (College Inn - low sodium)
2 cans undiluted cream of mushroom soup (low sodium)
8 oz. shredded Cheddar cheese (low fat)
1 (4 oz.) can sliced mushrooms
2 1/2 c. cooked chicken, cut bite size

Mix all ingredients together, pour into a Pam sprayed 9 x 13 inch baking dish. DO NOT cook macaroni. Refrigerate overnight. Bring pan to room temperature and bake 1 hour in a 350 degree oven.

NOTE: You may use cooked turkey instead of chicken.