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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Whenever I anticipate a busy day ahead of me, I assemble this dish the night before. Then, the next day, I can serve a super supper without a lot of fuss. Ingredients:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (10-3/4 ounces) condensed cream of celery soup |
2 cups milk |
1 package (10 ounces) frozen mixed vegetables, thawed |
1 package (7 ounces) elbow macaroni |
1 jar (4-1/2 ounces) slice mushrooms, drained |
1/2 pound process cheese (velveeta), cubed |
3 hard-cooked eggs, chopped |
2 cups cubed cooked chicken |
1/4 cup chopped onion |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a large bowl, combine soups and milk until smooth. Add remaining ingredients; mix well. Pour into a greased 13-in. x 9-in. baking dish. Cover and refrigerate 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50 minutes. Uncover; bake 25-30 minutes more or until bubbly. Yield: 6-8 servings.
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