1 (7 oz.) pkg. elbow macaroni
3 c. chopped, cooked chicken
1 sm. onion, chopped
1 (2 1/2 oz.) jar sliced mushrooms, drained
2 c. shredded American cheese (8 oz.)
2 c. milk
1 can cream of celery soup, undiluted
1/2 tsp. salt

Cook macaroni according to package directions; drain. Add remaining ingredients to macaroni, mixing well. Spoon into greased baking dish; cover and refrigerate for several hours or overnight.

Remove from refrigerator; let stand at room temperature for 30 minutes. Bake uncovered at 350 degrees for 45 minutes. Makes 6-8.