1/2 c. chopped onion
3 tbsp. butter, melted
2 cans cream of chicken soup
1 c. milk
2 c. shredded cheese
3 1/2 c. chicken, cooked & chopped
2 1/2 c. cooked macaroni
1/4 c. cracker crumbs (buttery)

Saute onions in butter in a large skillet until tender. Add soup and 1 1/2 cups of cheese. Gradually stir in milk. Cook over medium heat until cheese is melted. Stir in chicken and macaroni. Pour mixture into a greased 2 1/2 quart casserole, spread with buttery cracker crumbs. Bake at 350 degrees for 30 minutes or until heated. Top with remaining 1/2 cup cheese and bake for 5 minutes.