Overnight Chicken Casserole - Recipe

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OVERNIGHT CHICKEN CASSEROLE
2 cups uncooked macaroni 2 cups chopped cooked chicken 1 can cream of mushroom soup 1 can cream of Chicken soup 2 cups milk 1 medium onion 1/2 cup diced cheese salt and pepper, to taste Combine all ingredients and mix well. Refrigerate overnight (at least 6 hours). Bake at 350°F for 1 hour. Remove from oven; sprinkle top with herbed stuffing mix and bake for an additional 15 minutes. This recipe may be doubled and half may be wrapped tightly and stored in the freezer. Freezes real well and is so handy. When doubling, use 2 cans of the cream of chicken soup, 1 can of the cream of mushroom soup, and 1 can of cream of celery. Turkey may be substituted for chicken. Makes 4-6 servings.

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Overnight Chicken Casserole

· Oct 5 · #47419

Nancy Isaacs (Colorado) says:

I haven't prepared the recipe, it looks good. Fast and easy with few ingredients.

· Oct 25 · #49123

Melanie (Manitoba) says:

Great for the "on-the-go" family. We put crushed plain potato chips on top instead of the stuffing mix. REALLY GOOD!!

· Sep 12 · #78305

Janet Scofield (New York) says:

Taste was delicious but onion either needs to be diced very thin or maybe sautee'd? They were still slightly crunchy even after cooking full hour and 15 min. Will definitely make again my daughter loved it.

· Nov 22 · #84731

M (Washington) says:

This was super easy and delicious. I used buttered Italian Breadcrumbs as the topping instead of stuffing mix, So yummy!

· Mar 25 · #97312

Brooke (New York) says:

Oh my this stuff was GREAT very good hit in my house...even my 4 yr old and hubby at this and they are VERY picky....mmmmmmmhhhmmm

· Sep 14 · #109077

Jan Lindstrom (Illinois) says:

I use this recipe for my church Salad/Casserole Luncheon for many years. Always a hit!

· Nov 30 · #115031

Ju (Indiana) says:

Had to substitute cream of celery for cream of mushroom and it turned out fantastic!

· May 3 · #125261

Anne (Arizona) says:

This is perfect to make Sunday night so you don't have to cook when you get home from work on Monday. Very tasty and easy to make.

· Oct 27 · #145659

Sherry Hollingsworth (United States) says:

I have fixed this recipe for about thirty years now. I substitute two cups of chicken broth for the two cups of milk, recipe doesn't seem as heavy. DELICIOUS!!!

· Apr 7 · #180873

Jerre George (United States) says:

I use a similar recipe that calls for celery soup instead of chicken soup, doesn't include onions, and adds a can of mushrooms (and pimento if you have it). You add crushed potato chips on top when you get ready to bake. I have been trying to remember, if you are going to bake half and freeze half if you bake the half you put in the freezer first or freeze it raw. Anyone know?

· Aug 14 · #182057

Carolyn (Florida) says:

This is wonderful. Now one of my favorite recipes. Going to try it with variations like tomato soup, pepperoni or meatballs. I think it's very adaptable. Thank you for the recipe!

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