Overnight Scalloped Chicken Casserole Recipe

4.5 5 3
Overnight Scalloped Chicken Casserole Recipe
Overnight Scalloped Chicken Casserole Recipe photo by Taste of Home
Publisher Photo

Overnight Scalloped Chicken Casserole Recipe

Read Reviews
4.5 5 3
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 1 hour
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 1 hour

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-boiled large eggs, chopped
  • 1/2 cup butter, melted, divided
  • 1-1/2 cups soft bread crumbs

Directions

In a large bowl, combine the soup, milk, and cheese. Add chicken, macaroni and eggs. Stir in 1/4 cup melted butter.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and refrigerate for 8 hours or overnight.
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.
Originally published as Overnight Scalloped Chicken Casserole in Reminisce January/February 1994, p45

Nutritional Facts

1 cup: 363 calories, 21g fat (11g saturated fat), 135mg cholesterol, 592mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 24g protein.

  • 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-boiled large eggs, chopped
  • 1/2 cup butter, melted, divided
  • 1-1/2 cups soft bread crumbs
  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.
Originally published as Overnight Scalloped Chicken Casserole in Reminisce January/February 1994, p45

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOvernight Scalloped Chicken Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
hevnbndmum User ID: 1650999 42988
Reviewed May. 14, 2013

"Its easy to make and its always popular when I take it to potlucks."

MY REVIEW
jgfan User ID: 48477 31672
Reviewed Jan. 29, 2011

"I have not made this recipe but I have made a similar one. The macaroni soaks up the liquid while sitting overnight and bakes up just fine. "

MY REVIEW
myuniquejewel User ID: 1275547 13358
Reviewed Jan. 29, 2011

"I was wondering the same thing about the macaroni. Has anyone made this recipe with the macaroni uncooked?"

MY REVIEW
twysmilng User ID: 1205224 13357
Reviewed Apr. 7, 2009

"Since it is being stored in The refrigerator overnight, it wouldn't need to be cooked (you can do the same trick with lasagne)."

MY REVIEW
shirley suzanne User ID: 2816557 16309
Reviewed Feb. 2, 2008

"is the elbo mac in this recipie supposed to be left uncooked or do i cook it????"

Loading Image