Chicken Casserole - cooking recipe

Ingredients

1/2 lb. elbow macaroni (uncooked)
2 c. milk
1 can cream of celery soup
1 can cream of mushroom soup
2 c. cooked chicken, chopped in pieces
1 small onion, diced
1/2 c. grated cheese
1/2 c. frozen peas

Preparation

Mix in 2-quart casserole.
Cover and refrigerate overnight. Remove from fridge and bake at 350\u00b0 for 1 1/2 hours, covered. Stir once during baking.