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.

Printable Version

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“From Lea Jan Peterson.  This is a good casserole for people who say they don’t like casseroles.”

5 cups diced turkey
2 1/2 cups cream of chicken soup
2 1/2 cups diced celery
2 1/2 cups cooked rice
2 1/2 cans (4 oz) mushrooms
1 cup slivered almonds
1/2 cup mayonnaise
2 1/2 T chopped onion
2 tsp salt
2 1/2 T lemon juice
2 1/2 cups corn flake crumbs
4 T melted butter

Preheat oven to 350 degrees.  Combine turkey, chicken soup, celery, rice, mushrooms, almonds, mayonnaise, onions, lemon juice and salt in casserole pan.  Top with corn flakes and drizzle with butter.  Bake 45 minutes or until heated through.

Printable Version

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