Chicken, macaroni, Velveeta and mushroom soup.
From the box of D.W. from Cedar Falls, Iowa.
1 chicken, cooked and cut up
2 scant cups of uncooked macaroni
2 cups milk
1/2 cup chicken broth
8 oz. Velveeta cheese
1/4 cup chopped onion
1 small can mushrooms
1 can mushroom soup
1 can water chestnuts
1/4 cup grated carrots
Salt and pepper and dry parsley
Mix together and pour into greased 3 to 3-1/2 quart casserole. Refrigerate 8 hours or overnight.
Bake at 350 deg. until macaronis tender and sauce is thick.