Festive Chicken Casserole

• 4 c. cooked chicken, deboned (3 1/2 to 3 3/4 lb. pieces)
• 2 c. uncooked Creamettes brand macaroni (7 oz. pkg.)
• 8 oz. Velveeta cheese, cubed
• 2 cans Campbell's cream of mushroom soup, undiluted
• 1 medium can sliced mushrooms, drained
• 1 c. chicken broth (reserve from cooking chicken)
• 1 c. milk
• 1/4 c. finely chopped onion
• 4 hard cooked eggs, diced
• salt & pepper to taste

1. Combine all ingredients in a large bowl and mix well.
2. Put into well greased 9x12 baking dish and refrigerate over night.
3. Remove from refrigerator 1 hour before baking and cover top of casserole with buttered bread crumbs.
4. Bake for one hour uncovered at 375u0b0. Let stand 15-20 minutes before cutting into serving squares.
5. Makes 12 delicious servings.
6. * Suggested variation:
7. Substitute 4 c. cooked cubed ham for the chicken, use 2 cans cream of celery soup in place of the mushroom soup, and 2 c. of milk instead of 1 c. chicken broth & 1 c. of milk.

chicken, macaroni, velveeta cheese, campbells cream, mushrooms, chicken broth, milk, onion, eggs, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=790372 (may not work)