Overnight Scalloped Chicken Casserole |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Ingredients:
2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted |
2 1/2 cups milk |
1/2 lb process cheese, cubed (velveeta) |
4 cups chopped cooked chicken or 4 cups turkey |
1 (7 ounce) package elbow macaroni |
3 hard-cooked eggs, chopped |
1/2 cup butter, melted, divided |
1 1/2 cups soft breadcrumbs |
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.
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