OVERNIGHT CHICKEN CASSEROLE

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1 (7 oz.) pkg. uncooked
macaroni
2 c. milk
1 can cream of mushroom soup
1 can cream of celery soup
1 can (4 oz.) mushroom pieces,
drained
1 small onion, chopped
1/2 lb. Velveeta cheese, cubed
2 c. diced, cooked chicken

Mix all ingredients together and refrigerate overnight.
Before baking stir and mix well. Place in buttered baking dish
(3 quart round or 9 x 13-inch oblong). Sprinkle with buttered
bread crumbs. Bake one hour at 350 degrees.

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