Overnight Scalloped Chicken Casserole
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A home-kitchen version of overnight scalloped chicken casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 2 (10 3/4 oz.) cans cream of mushroom soup (undiluted)
- 2 1/2 c. milk
- 1/2 lb. Velveeta, cubed
- 4 c. chopped, cooked chicken or turkey
- 1 (7 oz.) box macaroni
- 3 hard-cooked eggs, chopped
- 1/2 c. butter or margarine, melted and divided
- 1 1/2 c. soft bread crumbs
Method
In a large bowl combine soup, milk and cheese.
Add chicken or turkey, macaroni and eggs.
Stir in 1/4 cup melted butter. Transfer to a greased 13 x 9-inch baking dish.
Cover and refrigerate for 8 hours or overnight.
Toss the bread crumbs with remaining butter.
Sprinkle over casserole.
Bake, uncovered, at 350° for 60 to 65 minutes or until bubbly and golden brown. Yields 12 servings.
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