Overnight Casserole - cooking recipe

Ingredients

2 c. milk
2 cans cream of mushroom soup
1 (8 oz.) pkg. elbow macaroni
1 (8 oz.) can thin sliced water chestnuts
2 c. cooked diced chicken
1 c. chopped onion
1 1/2 c. grated Cheddar cheese (6 oz.)
4 hard-cooked eggs, sliced
1/4 tsp. salt
1/2 c. chopped parsley

Preparation

In large bowl, combine milk and soup; mix until smooth.
Add uncooked macaroni, water chestnuts, chicken, onion, cheese, 3 hard-cooked eggs and salt. Mix well and refrigerate overnight tightly covered.