2 c. uncooked macaroni
2 cans cream of chicken soup
1 (3 or 4 lb.) chicken, cooked, boned and cut into chunks
2 1/2 c. chicken broth
1 med. onion
1/2 lb. Velveeta cheese, diced

Mix all the ingredients in large bowl and put into a 9x13x2 inch baking dish. Let casserole refrigerate overnight. Bake at 350 degrees for 1 hour. Do not preheat oven.