Overnight Scalloped Chicken Casserole

Name: Overnight Scalloped Chicken Casserole
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 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

TOTAL TIME: Prep: 15 min. + chilling Bake: 1 hour YIELD: 12 servings.

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.

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

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.

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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