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Poultry and Eggs - Overnight Scalloped Chicken Casserole

  • 2 (10 1/2-ounce) cans cream of mushroom soup
  • 2 1/2 cups milk
  • 1/2 pound processed American cheese, cubed
  • 4 cups chicken, cooked and chopped
  • 1 (7-ounce) box macaroni
  • 3 hard-cooked eggs, chopped
  • 1/2 cup butter or margarine, melted and divided
  • 1 1/2 cups soft bread crumbs

In a large bowl, combine soup, milk, and cheese. Add chicken, macaroni, and eggs. Stir in 1/4 cup melted butter.

Transfer to a greased 13- by 9- by 2-inch baking dish. Cover and refrigerate for eight hours or overnight.

Before baking, toss the bread crumbs with remaining butter; sprinkle over casserole. Bake, uncovered, at 350°F. for 60 to 65 minutes, or until bubbly and golden brown. Makes 12 servings.
Submitted By: Naomi Yoder
Olive Hill
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