2 lg. chicken breasts, skinned, boned and diced
1 can cream of celery soup
1 can cream of mushroom soup
1 sm. onion, minced
2 c. milk
2 c. uncooked elbow macaroni
1/2 lb. cubed Velveeta cheese (or sharp Cheddar if desired)

Mix together and put in large casserole dish. Refrigerate overnight. Remove from refrigerator at least 1 hour before baking. Do not stir! Bake at 350 degrees for 1 hour.