In a large skillet over med-high heat, saute onions in butter until onions are tender.
Add in soup and 1 1/2 cups cheese; gradually stir in milk.
Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper.
Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs.
Bake in a preheated 350° oven for 30 minutes or until heated through.
Top with remaining 1/2 cup cheese and bake 5 minutes.

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