3 1/2 oz. elbow macaroni (1 c.)
3/4 c. milk
1 (10 3/4 oz.) can cream of chicken soup
2 c. chopped, cooked chicken
1 c. shredded sharp cheddar cheese or Swiss
1 (4 oz.) can mushroom stems & pieces, drained

Cook macaroni according to package directions; drain. In bowl stir milk into soup. Add chicken, half of cheese, the mushrooms and cooked macaroni; mix well. Turn mixture into a 2 quart casserole. Bake, covered at 350 degrees for 50 minutes. Uncover and stir. Top with remaining cheese; bake until cheese melts, 2 to 3 minutes longer. Makes 6 servings.