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Overnight Scalloped Chicken Casserole

This has to be one of the greatest casseroles ever! It serves the family or company equally well but really draws raves every time I take it to a potluck.
  • Total Time
    Prep: 15 min. + chilling Bake: 1 hour
  • Makes
    12 servings

Ingredients

  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 2-1/2 cups milk
  • 1/2 pound Velveeta, cubed
  • 4 cups chopped cooked chicken or turkey
  • 1 package (7 ounces) elbow macaroni
  • 3 hard-boiled large eggs, chopped
  • 1/2 cup butter, melted, divided
  • 1-1/2 cups soft bread crumbs

Directions

  • In a large bowl, combine the soup, milk, and cheese. Add chicken, macaroni and eggs. Stir in 1/4 cup melted butter.
  • Transfer to a greased 13-in. x 9-in. baking dish. Cover and refrigerate for 8 hours or overnight.
  • Toss bread crumbs with remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 60-65 minutes or until bubbly and golden brown.
Nutrition Facts
1 cup: 363 calories, 21g fat (11g saturated fat), 135mg cholesterol, 592mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 24g protein.

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