1/2 (16 oz.) pkg. macaroni noodles (uncooked)
2 cups milk
2 (10 oz. ea.) cans cream of mushroom or cream of chicken soup
2 hard-boiled eggs, sliced
1/2 lb. (1/4 block) grated Velveeta cheese, original
2 cups (or more) cooked chicken or turkey

Mix all ingredients together. Place in 13x9x2-inch casserole dish. Cover with Saran or plastic wrap and and refrigerate overnight.

Next day, remove wrap and bake at 350°F degrees for 1 hour.

NOTES:

 • Don't cut chicken too small. It'll make the casserole dry.
 • Don't worry about the macaroni not being cooked. It will soak up the milk and be rehydrated by cooking time.
 • I use chicken thighs. 4 to 6 is the perfect amount.
 • You can buy the cheese already shredded in a 1/2 lb. package.

Submitted by: Julie