2 cans cream of mushroom soup (undiluted)
2 1/2 c. milk
1/2 lb. grated cheese
4 c. cooked chicken
1 (7 oz.) box macaroni (2 c. not cooked)
3 hard-boiled eggs, chopped
1/2 c. butter, melted (divided)
1 1/2 c. bread crumbs

Chop chicken into bite-size pieces. In large bowl put mushroom soup, milk and cheese. Add chicken, macaroni and boiled eggs. Stir in 1/4 cup melted butter. Pour into 9 x 13 greased pan. Refrigerate overnight. Toss bread crumbs with remaining 1/4 cup melted butter.

Bake uncovered at 350°F for 60 to 65 minutes.