Make a head chicken casserole

 

Make a head Chicken casserole

Southern living 1984

1 (7 oz) package of elbow macaroni

3 cups chopped cooked Chicken

1 small onion, chopped

1 2 ½ oz jar canned sliced mushrooms drained

2 cups shredded cheese

2 cups milk

1 can cream of celery soup undiluted

½ tsp salt

Cook macaroni according to package, drain. Add remaining ingredients to macaroni mixing well. Spoon into lightly greased 3-quart baking dish. Cover and refrigerate for several hours or overnight.

Remove from refrigerator; let stand at room temperature for 30 minutes. Bake uncovered at 350=degrees for 45 minutes. Yield 6 to 8 servings.