Overnight Chicken Casserole

Name: Overnight Chicken Casserole
Ingredients: 2 cans (10 3/4 oz.) condensed cream of mushroom soup; 2 1/2 c. milk; 1/2 lb. process American cheese, cubed; 4 c. chopped, cooked chicken; 1 (7 oz.) box macaroni; 3 hard-cooked eggs, chopped; 1/2 c. butter or margarine, melted and divided; 1 1/2 c. soft bread crumbs

8 ingredients

8 steps

Ingredients

2 cans (10 3/4 oz.) condensed cream of mushroom soup
2 1/2 c. milk
1/2 lb. process American cheese, cubed
4 c. chopped, cooked chicken
1 (7 oz.) box macaroni
3 hard-cooked eggs, chopped
1/2 c. butter or margarine, melted and divided
1 1/2 c. soft bread crumbs

Directions

1

In a large bowl combine soup, milk and cheese.
2

Add chicken, macaroni and eggs.
3

Stir in 1/4 cup melted butter.
4

Transfer to 13 x 9 x 2-inch baking dish.
5

Cover and refrigerate for 8 hours or overnight.
6

Toss the bread crumbs with remaining butter; sprinkle over casserole.
7

Bake, uncovered, at 350° for 60 to 65 minutes or until bubbly and golden brown.
8

Yields 12 servings.