1 chicken, cooked and deboned
2 (10 3/4 oz.) cans cream of mushroom soup
1 soup can milk
1 (10 3/4 oz.) can chicken broth or can use broth from chicken
1/2 lb. Velveeta cheese, cubed
1 (8 oz.) can mushrooms
1 sm. onion, diced
2 c. elbow macaroni, uncooked
1/2 c. butter, melted

Put cut-up chicken in a large mixing bowl. Add soup, milk, broth, cheese, mushrooms, onion, macaroni and butter. Mix and spoon into a greased 9x13 inch baking dish. Cover and refrigerate overnight. Remove from refrigerator 1 hour before baking. Bake, uncovered, for 1 hour at 350 degrees. Let stand 10 minutes before serving. Serves 10.