3 lb. chicken, cooked and boned
1 lb. Velveeta cheese, shredded
1 (12 oz.) Mexicorn
1 (10 1/2 oz.) can cream of mushroom soup
1 c. shell macaroni
1 c. Cheddar cheese
1 c. chopped onion
1 c. diced celery
1 can mushrooms
1/2 c. butter
3/4 tsp. salt

Saute celery, onions and mushrooms in butter. Cook macaroni and add shredded Velveeta. Drain corn and add sauteed vegetables to soup. In casserole alternately layers of chicken, macaroni and Velveeta and soup mix. Top with Cheddar cheese and bake at 350 degrees until brown, 20 minutes. Serves 8-10.