BAKED CHICKEN-MACARONI CASSEROLE

BAKED CHICKEN-MACARONI CASSEROLE

2 cups uncooked elbow macaroni

2 cans mushroom soup

2 cups milk

4 hard cooked eggs, chopped

1/2 pound reduced-fat processed cheese (like Velveeta), cubed

1/4 teaspoon kosher salt

1/4 teaspoon pepper

2 to 3 cups cooked chicken, cut in chunks

Mix all ingredients together. Spoon into 9x13-inch glass dish. Cover and refrigerate 24 hours or overnight. Remove from refrigerator 1 hour before baking. Bake in 350F oven for 1 hour or until macaroni is tender. Recipe makes 6 to 8 servings.