1 (8 oz.) pkg. uncooked elbow macaroni
2 c. milk
2 cans cream of mushroom soup
3 hard cooked eggs (peeled and cut in chunks)
1/2 c. American cheese (diced)
1 tbsp. minced onion
1 tsp. salt
1 c. chopped celery
1 c. frozen peas
1 c. chopped cooked chicken
1 c. crushed potato chips
1 c. chicken broth

Combine all but chips and broth. Pour into a greased 9x13 inch casserole. Cover and refrigerate overnight. Take out. Remove cover and pour the chicken broth over all and top with chips. Bake at 350 degrees for 1 hour.