1 can cream of chicken soup
1 c. milk
1 1/2 c. cooked chicken, cubed
1 c. uncooked elbow macaroni
1 c. frozen peas
1/2 c. chopped onion
1 c. shredded cheddar cheese (reserve 1/4 c.)

Whisk soup and milk in 1 quart microwave-safe bowl until well blended. Stir in remaining ingredients, except reserved 1/4 cup cheese. Cover and refrigerate at 12 hours or overnight. Cover with lid or vented plastic wrap. Microwave on high 15-17 minutes until bubbly. Sprinkle with reserved cheese. Let stand uncovered 5-7 minutes until cheese melts.