1/2 cup chopped onion
3 tablespoons butter or margarine -- melted
2 (10 3/4 oz) cans cream of chicken soup -- undiluted
2 cups shredded Cheddar cheese -- divided
1 cup milk
3 1/2 cups chopped cooked chicken breast
2 1/2 cups cooked macaroni
1/4 cup round buttery cracker crumbs
Sauté onion in butter in a large skillet until tender. Add soup and 1 1/2 cups cheese; gradually stir in
milk. Cook over medium heat until cheese melts. Stir in chicken and macaroni.
Pour mixture into a greased 2 1/2 quart casserole; sprinkle with cracker crumbs. Bake at 350
degrees F. for 30 minutes or until thoroughly heated. Top with remaining cheese, and bake an
additional 5 minutes. Yield: 8 servings.
