Overnight Scalloped Chicken Casserole

• condensed cream of mushroom soup2 cans

  undiluted

• milk↗2 1⁄2 cups
• process cheese↗1⁄2 lb

  cubed (Velveeta)

• chopped cooked chicken or turkey4 cups
• elbow macaroni↗1 package

  7 ounce

• hard-cooked eggs3

  chopped

• butter↗1⁄2 cup

  melted, divided

• soft breadcrumbs↗1 1⁄2 cups

Step-by-step instructions

1. 1

   In a large bowl, combine the soup, milk, and cheese. Add chicken, macaroni and eggs. Stir in 1/4 cup melted butter.

2. 2

   Transfer to a greased 13-in. x 9-in. baking dish. Cover and refrigerate for 8 hours or overnight.

3. 3

   Toss bread crumbs with remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 60-65 minutes or until bubbly and golden brown.