CASSEROLE:

1 (10 oz.) can cream of chicken
1 (10 oz.) can cream of mushroom
2 cups uncooked elbow macaroni
2 cups chopped cooked chicken
2 cups milk
1/2 medium onion, chopped
2/3 cup diced cheese (I use Colby)
salt and pepper, to taste

Sauté onion. Combine all casserole ingredients. Cover with Saran or plastic wrap and store in refrigerator overnight (6 to 8 hours).

Note: You can also freeze for later after it is in refrigerator to allow macaroni to soften.

Bake in a preheated 350°F oven for 20 minutes.

TOPPING:

1 cup Panko breadcrumbs
1 cup Italian breadcrumbs
1 cup grated Parmesan cheese*
1 cup uncooked herbed stuffing
pinch red pepper flakes**
pinch cayenne pepper**
pinch Cajun seasoning**
1 cup (2 sticks) butter, divided, melted

Combine all topping ingredients (except butter). Sprinkle on top of casserole. Melt butter, pour 1/2 over topping. Put back in oven at 350°F for 5 minutes. Take out and brush remaining melted butter on. Put back in oven until topping is browned and crispy.

Variations: * Add more or less Parmesan cheese, if desired. ** Add more or less seasoning, if desired.

Submitted by: M. Davis