7 oz. pkg. of pasta (your choice)
2 cups whole milk
1 can cream of mushroom soup
1 can cream of celery soup
1/2 lb. grated cheddar cheese
2 to 3 c. cooked chunk chicken
3/4 c. chicken broth
1/2 tsp. salt


Spread the pasta evenly in a 9×13 inch baking dish. Evenly arrange the chicken on top.

Mix the soups, milk, broth and salt in a medium mixing bowl. Pour over the chicken.

Tightly cover and let rest in the refrigerator overnight.

When ready, preheat oven to 350 degrees F and bake casserole uncovered for 30 minutes. Add the cheese to the top of the casserole, bake an additional 30 minutes or until cheese is melted and top of casserole is golden brown.

You can add bread crumb topping at the same time you add the cheese if desired.

Serves 10-12

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