1 whole chicken, cook & reserve 1 1/2 c. broth
1 3/4 c. Creamettes, uncooked
1 lg. can evaporated milk
4 sliced or chopped hard boiled eggs
1 can cream of mushroom soup
1 sm. pkg. Velveeta cheese, cubed
Buttered bread crumbs for topping

Bone and cube chicken. Mix broth Creamettes, evaporated milk, sliced eggs, mushroom soup and cheese. Pour into buttered 9 x 13 pan. Cover and refrigerate overnight.

Take out of refrigerator 1 hour before you plan to bake casserole. Top with buttered crumbs. Bake for 1 hour at 350 degrees.

To really make quick and easy, I use frozen diced chicken and College Inn chicken broth.