Overnight Casserole

2 c elbow macaroni

2 c cooked chicken or ham cut into chunks

1/2 c fine cut bell peppers (any color)

3/4 c celery thin sliced

1/2 c stuffed green olives sliced

2 c milk

2 cans cream of mushroom soup

1/2 lb grated cheddar cheese

3 hard boiled eggs quartered

1 TBs grated or very fine cut onion

1 tsp salt (can use seasoned salt)

In  lg bowl mix all together. Pour into buttered casserole dish. Refrigerate overnight. Remove 1 hour before baking. Top with 1 c crushed potato chips, any flavor. Bake 350* for 1 hour.