2 cups uncooked elbow macaroni2 cans mushroom soup2 cups milk4 hard cooked eggs, chopped1/2 pound reduced-fat processed cheese (like Velveeta), cubed1/4 teaspoon kosher salt1/4 teaspoon pepper2 to 3 cups cooked chicken, cut in chunks
1) Mix all ingredients together.
2) Spoon into 9 x 13-inch glass dish. Cover and refrigerate 24 hours or overnight.
3) Remove from refrigerator 1 hour before baking.
4) Bake in 350F oven for 1 hour or until macaroni is tender.
Recipe makes 6 to 8 servings