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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.
  • Total Time
    Prep: 15 min. + chilling Bake: 1 hour
  • Makes
    12 servings


  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 2-1/2 cups milk
  • 1/2 pound 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


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

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  • hevnbndmum
    May 14, 2013

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

  • jgfan
    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. 

  • myuniquejewel
    Jan 29, 2011

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

  • twysmilng
    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).

  • shirley suzanne
    Feb 2, 2008

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