Overnight Chicken Casserole

Thom Hackett
Servings: 12

Ingredients

2 cans cream of mushroom soup, undiluted
2½ cups milk
½ pound American cheese, cubed
4 cups cooked chicken, diced
2 cups macaroni
3 boiled eggs, chopped
½ cup butter, melted and divided
1½ cups soft bread crumbs

Cooking Method

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

1. Add chicken or turkey, macaroni and eggs. 

2. Stir in ¼ cup melted butter. 

3. Transfer to a greased 9x13 baking dish. 

4. Cover and refrigerate overnight or at least 8 hours. 

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

6. Bake uncovered, at 350º for 60-65 minutes or until bubbly and golden brown.