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Overnight Chicken Cheesy Casserole
Submitted by holderman1325 on September 2, 2009 in Main Courses, Poultry
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 2 cans Cream Of Mushroom Soup Or Cream Of Chicken
- 2-½ cups Milk
- ½ pounds Cubed Velveeta Cheese
- 3 cups Cooked Chicken Or Turkey Can Used Canned
- 12 ounces, weight Spiral Pasta
- ½ cups Melted Butter, Divided
- 1-½ cup Soft Bread Crumbs
Preparation Instructions
In a large bowl (and believe me, large means large) combine soup, milk and cheese. Add chicken and pasta, and stir. Stir in 1/4 c of melted butter. Transfer to greased 9×13 baking dish. Cover and refrigerate for 8-24 hours.
When ready to cook, toss bread crumbs with the remaining 1/4 cup of butter and sprinkle over casserole. (Soft bread crumbs are just pieces of fresh bread cut into cubes.)
Bake, uncovered, at 350 degrees for 1 hour or until bubbly and golden brown.
