2 c. shredded, cooked chicken
2 c. chicken broth
1 (7 oz.) pkg. Creamettes (uncooked)
1/2 lb. Velveeta cheese, cubed
1 small onion, minced
2 cans cream of mushroom soup

Mix ingredients in a large bowl and pour in 2 1/2 to 3-quart casserole dish. Refrigerate overnight.

Bake at 350°F for 1 1/2 to 2 hours.