|Elbow macaroni||8 Ounce (1 Package, Uncooked)|
|Hard boiled eggs||4 , diced|
|Onion||1 Small, chopped finely|
|Velveeta cheese||1⁄2 Pound, diced|
|Milk||2 Cup (32 tbs)|
|Cream of mushroom soup||1 Can (10 oz)|
|Cream of chicken soup||1 Can (10 oz)|
|Chicken||1 , cooked boned and diced to make 2 cups|
Parsley, almonds or pimiento (optional) Mix all ingredients.
Pour into 9" x 12" pan and let stand 1 1/2 hours in refrigerator or overnight.
Remove from refrigerator 1 1/2 hours before cooking time.
Bake 1 1/2 hours at 350° or until golden brown.