Mom'S Henny Penny - cooking recipe

Ingredients

3 lb. chicken, deboned
1 small box Velveeta cheese
12 oz. can Mexicorn, drained
10 1/2 oz. can mushroom soup
1 c. shell macaroni
1 c. Cheddar cheese, grated
1/2 c. margarine
3/4 tsp. salt
1 c. onion, chopped
1 c. celery, diced
1 small can sliced mushrooms

Preparation

Cook chicken; remove bones and cut in bite-size pieces.
Saute celery, onion and mushrooms in margarine.
Add corn and soup. Cook macaroni in chicken broth until tender.
Drain off any remaining broth and stir in Velveeta cheese until melted.