Monday, December 17, 2012

Scalloped Chicken

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

picture borrowed from taste of home

•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. Yield: 12 servings.

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