Save on Pinterest

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

Ingredients

  • 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

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

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • 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????