2 1/2 c. cut up pieces of chicken
2 c. elbow macaroni (uncooked)
1 can cream of mushroom soup
1 can cream of chicken soup
1 soup can milk
1 soup can chicken broth + 2 cubes chicken bouillon
1/2 lb. Velveeta cheese - cubed
1 tsp. salt
1 sm. onion, chopped
1/2 c. celery
1 can mushrooms

Mix all together. Pour in 9 x 13 pan. Refrigerate covered overnight. Sprinkle buttered bread crumbs over top before baking or crushed croutons. Bake at 350 degrees for 1 1/2 hours. Let stand 10 minutes before serving.