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A Cooking Adventure with Thom

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Overnight Chicken Casserole

Thom Hackett
Servings: 12






2 cans cream of mushroom soup, undiluted
2 cups milk
pound American cheese, cubed
4 cups cooked chicken, diced
2 cups macaroni
3 boiled eggs, chopped
cup butter, melted and divided
1 cups soft bread crumbs

Cooking Method

In a large bowl, combine soup, milk, and cheese. 

  1. Add chicken or turkey, macaroni and eggs. 

  2. Stir in cup melted butter. 

  3. Transfer to a greased 9x13 baking dish. 

  4. Cover and refrigerate overnight or at least 8 hours. 

  5. Toss the bread crumbs with remaining butter; sprinkle over casserole.

  6. Bake uncovered, at 350 for 60-65 minutes or until bubbly and golden brown.

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