3 c. pre-cooked chicken pieces
1 1/2 c. grated Cheddar cheese
2 c. milk
1 sm. box spaghetti noodles
1 can cream of chicken soup (I have also used cream of celery or cream of mushroom)

Break noodles into a lightly greased 9x12 casserole dish. Toss 1 cup of grated cheese and the chicken pieces with the noodles. Mix the milk and soup in another container and pour over the chicken, cheese and noodle mixture. Refrigerate overnight.

Remove from the refrigerator. Sprinkle on 1/2 cup of grated cheese and bake at 350 degrees for approximately 1 hour. The casserole will be slightly bubbly at first. Remove and cool 10-15 minutes before serving.