3-4 cups Diced cooked chicken meat
1 bag cooked macaroni dumplings
1 can mushroom soup
2-3 pints milk
8 oz Velveeta cheese, diced

Dump mushroom soup into a large bowl. Add 1 can milk to soup and blend well. Dump hot, drained noodles into bowl and mix well with soup. Add chicken meat. Add Velveeta cheese. Blend well.

Stir in enough milk to mix so that milk comes up through noodles but does not cover them. Pour mixture into an oven-proof container.

Bake at 350°F for 1 hour.

Note: You can add a can of peas or broccoli before baking if you wish. I make this with left over chicken meat.

Submitted by: Lynne Wrubel