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Overnight Scalloped Chicken Casserole

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“Got this from a Taste of Home”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
  • 2 12 cups milk
  • 12 lb process cheese, cubed (Velveeta)
  • 4 cups chopped cooked chicken or 4 cups turkey
  • 1 (7 ounce) package elbow macaroni
  • 3 hard-cooked eggs, chopped
  • 12 cup butter, melted, divided
  • 1 12 cups soft breadcrumbs

Directions

  1. In a large bowl, combine the soup, milk, and cheese. Add chicken, macaroni and eggs. Stir in 1/4 cup melted butter.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Cover and refrigerate for 8 hours or overnight.
  3. Toss bread crumbs with remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 60-65 minutes or until bubbly and golden brown.

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