2 - 2 1/2 cups COOKED chicken, shredded or diced. (I use chicken breasts) 2 cups chicken broth 1 cup milk 1 can cream of celery soup 1 can cream of chicken soup 1/2 tsp salt (optional) (I find salty enough without.) 1 cup cubed Velveeta cheese 1/2 green bell pepper, chopped (optional) 1 small onion, chopped (optional)(can also use dried onion or onion powder) 2 cups DRY small elbow macaroni Shredded cheddar cheese Crushed Corn Flakes

Mix all ingredients EXCEPT shredded cheddar cheese and crushed cornflakes. Pour into greased 9 x 13 pan. Refrigerate overnight. (This can be ready for an evening meal if prepared in early morning.) Bake @ 350 deg for approximately one hour. Top with shredded cheddar cheese and corn flakes the last 10 minutes or so.

I find that it cooks better if covered with aluminum foil the first 1/2 hour or so.