1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (10 3/4 oz.) can condensed cream of chicken soup
2 1/2 cups milk
2 cups chopped cooked chicken
1/4 cup chopped onion
1 1/2 cups small elbow macaroni (uncooked)
1 cup diced cheddar cheese (4 oz.)
2 tablespoons chopped fresh parsley
1 cup crushed potato chips
Combine mushroom and chicken soups, Gradually stir in milk; mix until blended. Add chicken, onion, macaroni, cheese and parsley;; toss gently to blend. Pour into a greased 3 quart casserole. Cover and refrigerate overnight. (Can be stored 2 days). Remove cover. Sprinkle with potato chips. Bake in 350 degree F. oven 1 hour 15 minutes or until hot and bubbly.
Contributed by - Brooke M.
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