Overnight Scalloped Chicken Casserole |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This has to be one of the greatest casseroles ever! It serves the family or company equally well but really draws raves every time I take it to a potluck. Ingredients:
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
2-1/2 cups milk |
1/2 pound process cheese (velveeta), cubed |
4 cups chopped cooked chicken or turkey |
1 package (7 ounces) elbow macaroni |
3 hard-cooked eggs, chopped |
1/2 cup butter, melted, divided |
1-1/2 cups soft bread crumbs |
Directions:
1. In a large bowl, combine the soup, milk, and cheese. Add chicken, macaroni and eggs. Stir in 1/4 cup melted butter.
2. Transfer to a greased 13-in. x 9-in. baking dish. Cover and refrigerate for 8 hours or overnight.
3. Toss bread crumbs with remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 60-65 minutes or until bubbly and golden brown. Yield: 12 servings.
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