2 whole chicken breasts, cooked
1 c. elbow macaroni, uncooked
1 (10 1/2 oz.) can Cream of Mushroom soup
1 c. milk
1 tsp. salt
1 tsp. dried parsley
10 oz. Cheddar cheese, grated
3 tbsp. butter

Cook chicken until tender in small amount of water, cool. Remove from bone; dice in 1 inch squares. Cook macaroni until tender. Drain. Combine soup, milk, salt, parsley flakes and cheese; mix well. Add butter, chicken and macaroni; mix well. Place in baking dish. Bake at 350 degrees for 30 minutes. Yields 6 to 8 servings.