#1071 - Chicken and Macaroni Casserole

(by Shirley McNevich)

2 cups dry macaroni
2 cups milk
1 - 10.75oz. can Campbell's cream of celery soup
1 - 10.75oz. can Campbell's cream of chicken soup
2 cups cooked chicken (cut into bite sized pieces)
1 chopped onion
1/2 lb. cubed sharp cheese

In a bowl add cream of chicken soup and cream of celery soup--stir. Add milk--stir. Add chopped onion and dry macaroni--stir. Add chicken pieces--stir. Add cubed cheese--stir. Pour mixture into a glass 9 x 13 baking dish (greased). Cover it with foil and refrigerate overnight. The next day, let it sit (covered) on the counter for 1 hour. UNcover the dish and bake it at 350 degrees for 1 hour or until hot.