Crumb Topped - Chicken Casserole


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CRUMB TOPPED -CHICKEN CASSEROLE

Submitted by Gwendolyn Rhodenbaugh from Illinois

1 ( 8 oz) package uncooked elbow macaroni

2 cup milk

2 cans condensed cream of mushrooms soup

3 hard- cooked eggs, chopped

1/2 cup mild cheese, diced

1 Tablespoon onion, minced

1 teaspoon salt

2 1/2 cup cooked chicken, chopped

1 cup corn flakes or potato chips, crushed

   Combine all ingredients except corn flakes; pour into a greased casserole. Refrigerate overnight or for several hours. Top with crumbs. Bake at 350 F. degrees for 1 hour.

YIELD:  10 Servings

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