Chicken Casserole

Name: Chicken Casserole
Ingredients: 1 pkg. elbow macaroni (7 oz) Do Not Cook; 2 cans of cream of mushroom soup; 1 c. milk (more if needed); 1/2 lb Velveeta cheese, diced up; salt & pepper; 1 jar of Dennison chicken shredded (I use left over baked or stewed chicken)

6 ingredients

7 steps

Ingredients

1 pkg. elbow macaroni (7 oz) Do Not Cook
2 cans of cream of mushroom soup
1 c. milk (more if needed)
1/2 lb Velveeta cheese, diced up
salt & pepper
1 jar of Dennison chicken shredded (I use left over baked or stewed chicken)

Directions

1

Mix all ingredients together and let stand over night or at least 2 hours before baking.
2

Put in 9 x 13 baking dish.
3

Cover with buttered bread crumbs.
4

Bake at 350 degrees for about 45 minutes.
5

To make buttered crumbs, melt margarine in skillet or pan and have crumbs dried before mixing them in the melted butter. Can add 3 hard boiled eggs diced up and mix in before putting crumbs on top.
6

This can be prepared and kept in refrigerator overnight.
7

Good for saving time on the day you serve a meal.