1 chicken, cooked & diced
1 sm. box macaroni, cooked
1 sm. can corn, drained
2 cans cream of chicken soup + 1 can water
Cheddar cheese (2 c. grated)
Buttered Ritz cracker crumbs (1 pkg. + 1/2 stick butter)

Put chicken in bottom of a buttered casserole dish, salt and pepper to taste. Layer macaroni and corn. Pour soup over top. Bake at 350 degrees until soup is bubbly (20 minutes). Add cheddar cheese and cracker crumbs. Put back in oven for approximately 5 minutes until cheese melts.