Overnight Scalloped Chicken Casserole

Submitted By: Naomi Yoder

Ingredients

• 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

Instructions

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.