Fireman's Chicken

This recipe belongs to my fabulous mother in law, Cheryl Griffin, who gave it to me in a collection of  other tried and true recipes as a wedding gift. I'll keep the original notecard forever but I wanted to share the recipe with the interwebs, with her permission, of course. When you're wanting a simple casserole that screams "mid west comfort food", here you go.

Fireman's Chicken

1 package elbow macaroni (roughly 12 oz or so) 

((That's how you know this is a real good recipe - when the measurements are rough estimates.))

2 - 4 chicken breasts, cooked and chopped

1/2 onion, chopped

1 can cream of chicken soup

1 can cream of mushroom soup

1 can milk

2 cups cheddar cheese

1 can Rotel

1 can black olives, sliced

Cook macaroni and drain.

Preheat oven to 350 degrees.

Combine chicken, onion, soups, milk, Rotel and olives together in a pot and heat through on low-medium heat. Add cooked macaroni.

Pour into 9x13 baking dish. Add cheese and bake until cheese is melted - about 15 minutes.