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Overnight Scalloped Chicken Casserole

 Overnight Scalloped Chicken Casserole
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.
12 ServingsPrep: 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-cooked 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.
Nutritional Facts: 1 serving (1 cup) equals 363 calories, 21 g fat (11 g saturated fat), 135 mg cholesterol, 592 mg sodium, 21 g carbohydrate, 1 g fiber, 24 g protein.