This week's recipe was submitted by Barb Petri

Overnight Chicken Casserole

2 cans cream of mushroom soup
2 1/2 cups milk
1/2 lb. American cheese, cubed
4 cups chopped chicken breast
1 box (7ozs.) macaroni
1/2 cup margarine
1 1/2 cups soft bread crumbs

In a large bowl, combine undiluted soup, milk and cheese. Add chicken and macaroni. Stir in 1/4 cup melted margarine. Transfer to a greased 13x9x2 baking dish. Cover and refrigerate for 8 hours or overnight. Toss bread crumbs and remaining margarine. Sprinkle over casserole. Bake uncovered 350 degrees for 60 minutes. Serves 12

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