Overnight Scalloped Chicken Casserole
Contributor: Trudy Ward
2002 Cowley Cookbook
2 cans cream of mushroom soup
2 1/2 cup milk
1/2 lb. American cheese, cubed (more if desired)
4 cups cut up chicken or turkey
7 ounces macaroni
1/2 cup butter
1/2 cup bread crumbs or corn flakes
Combine soup, milk and cheese. add chicken or turkey and macaroni. Stir in 1/4 cup melted butter. Pour into greased 9×13″ dish. Cover and refrigerate for 8 hours or overnight. Toss the breadcrumbs (or corn flakes) with butter. Sprinkle over top.
Bake, uncovered, at 350 degrees for 60-65 minutes.