2 c. diced cooked chicken (can use more)
2 c. uncooked elbow macaroni
2 cans cream of mushroom soup
1 can milk
1 3/4 c. chicken broth
1 sm. onion, chopped
1/2 lb. shredded Cheddar cheese
1/2 tsp. salt

Mix all ingredients in order given in large bowl. Put in well-greased 9x13 inch pan. Cover with aluminum foil and refrigerate overnight.

Next day, remove foil and bake at 350 degrees for 1 hour.

NOTE: Must be made one day ahead. I like to use Pyrex for this, then bake at 325 degrees if you use Pyrex. This is nice for company.