2 whole chicken breasts or 1 med. whole chicken
1 c. elbow macaroni
1 can cream of mushroom soup
1 c. evaporated milk
1 tsp. salt
1/8 tsp. pepper
1 tsp. dried parsley flakes
10 oz. sharp cheddar cheese, grated
3 tbsp. butter

Boil chicken until tender, drain and cool. Remove chicken from bone and cut in cubes. Cook macaroni according to package directions and drain. Combine soup, salt and pepper, parsley flakes, cheese and milk. Add butter, chicken and macaroni and mix well. Place in a baking dish. Bake at 350 degrees for 25 to 30 minutes. 8 to 10 servings.