This recipe comes from my mom. I remember this recipe being an old stand by for funeral dinners that my mom would help serve at our church. It freezes really well so it's a good one to have on hand for those crazy busy nights.
1 3/4 c. macaroni noodles (don't cook)
2 c. milk or broth
2 c. cooked chicken
salt
2 cans mushroom soup
4 hard boiled eggs, chopped
8 slices Velvetta
small onion, optional
Mix together and refrigerate overnight. Bake for 1 hour at 350 degrees.
I wanted to make this recipe tonight for supper but didn't get it made ahead of time so I cooked the noodles and baked it for 1 hour at 350*. It was a little more runny this time around so I should have used a little less milk. Oh well, it still tasted good.
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