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