The Pioneer Woman Tasty Kitchen
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Overnight Chicken Supreme Casserole

3.00 Mitt(s) 2 Rating(s)2 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 5

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Level: Easy

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Description

This is a casserole from my mom’s recipe box. For me, the appeal was putting it together the night before for a simple, no-fuss supper the next evening. By soaking overnight, you eliminate the need to cook your macaroni noodles! Cool, right?

Ingredients

  • 2 cups Cooked, Seasoned Chicken, Cut In Small Cubes
  • 2 cups Raw Macaroni (do Not Cook!)
  • 2 cups Whole Milk
  • 2 cans (14 Oz. Size) Cream Of Mushroom Soup
  • 1 whole Onion, Chopped Finely
  • ½ teaspoons Celery Salt
  • 3 Tablespoons Butter, Cut Into Small Pieces
  • Salt And Pepper, to taste
  • 1 cup Shredded Cheese

Preparation

Combine all ingredients except cheese in a large bowl with a lid. Refrigerate overnight.

When you are ready, scrape macaroni mixture into a sprayed 9×13 casserole dish and bake for almost 1 hour at 350ºF. 5 minutes before the dish is done, add shredded cheese to the top and return to the oven until melted.

Easy and delicious! My kids said “Mmm” with every bite!

3 Comments

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4littleFergusons on 4.7.2013

Carmen1, I am so sorry you had troubles! I wonder if the brand of macaroni made a difference? My mom has been making these since we were kids, and never had the noodles melt. :(

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shari on 2.22.2012

Hey, cool! I am a big fan of letting pasta cook in whatever it’s being incorporated with instead of separately. Thanks!

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Hazelbite on 2.22.2012

I make something nearly identical to this only I parboil the macaroni and then bake straight away. It’s very good with buttered breadcrumbs on top!

2 Reviews

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carmen1 on 3.21.2012

I would like to hear from others that may have made this recipe. I went by the review and thought I would give it a try. Long story short, I did exactly as the recipe said (although I added a few mushrooms and peas to give it colur), mixed all the ingredients the night before, by the next day, the mixture had literally turned to mush and the macaroni literally melted into the liquid,it was completely inedible and very disappointed that I wasted my ingredients on this recipe. I want to be fair, so if anyone else that has made this recipe could give me feedbak as to what I may have done wrong I would appreciate it.

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Samantha Citty on 3.13.2012

Just tried this recipe this evening. Anything with cream of mushroom soup is always a hit for me! It was weird that I essentially made dinner the night before, but the wait is definitely worth it. The macaroni wasn’t too mushy, and the celery salt enhanced the flavor of the soup. Yum!

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