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OVERNIGHT SCALLOPED CHICKEN CASSEROLE

OVERNIGHT SCALLOPED CHICKEN CASSEROLE
Levi J. Yoder

2 10 ? oz. cans condensed cream of
mushroom soup, undiluted
2 ? C. milk
? lb. process American cheese, cubed

1 7 oz. box macaroni
3 hard-cooked eggs, chopped
? C. butter, melted and divided
1 ? C. soft bread crumbs

4 C. chopped cooked chicken or turkey

In a large bowl, combine soup, milk and cheese. Add chicken or turkey, macaroni and eggs. Stir
in ? cup melted butter. Transfer to a greased 13?x9?x2″ baking dish. Cover and refrigerate
for 8 hours or overnight. Toss the bread crumbs with remaining butter; sprinkle over casserole.
Bake, uncovered. at 350 degrees for 60 to 65 minutes or until bubbly and golden brown. Yields
12 servings.

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