1/2 (16 oz.) pkg. uncooked elbow macaroni
2 cups milk
2 (10 oz. ea.) cans cream of mushroom soup (or cream of chicken)
2 hard boiled eggs, sliced
1/2 lb. grated Velveeta cheese
2 cups (or more) cooked chicken

Mix all ingredients together and pour into a 13x9x2-inch casserole dish. Place in refrigerator for at least 4-6 hours before baking or overnight.

Bake at 350°F for 1 hour.

Cook's Notes: Don't worry about the macaroni not being cooked. It will soak up the milk and rehydrate. Don't cut the chicken up too small. It will dry out the casserole. I've prepared this dish with both white and dark meat. Breast meat made it too dry. I now use 4-6 deboned chicken thighs.

Submitted by: R. Montgomery