2 cups cooked chicken, cubed
2 cans cream of mushroom soup
1 ¾ cup chicken broth
2 cups cheddar cheese shredded or Velveeta cheese, cubed
½ teaspoon salt
¼ to ½ cup chopped onion
2 cups elbow macaroni (uncooked)
1 soup can of milk
Combine all and mix well.
Pour into a greased 9x13 pan, chill overnight.
Bake in a 350° oven for 1 hour.