Overnight Scalloped Chicken Casserole - Bird Food

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted

2 ½ cups milk

½ pound process American cheese, cubed

4 cups chopped cooked chicken or turkey

1 box ( 7 ounces) macaroni

3 hard cooked eggs, chopped

½ cup butter or margarine, melted, divided

1 ½ cups soft bread crumbs

In a large bowl combine soup milk and cheese.  Add chicken or turkey, macaroni and eggs. Stir in ¼ cup melted butter.  Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and refrigerate for 8 hours or overnight.  Toss the bread crumbs with remaining butter; sprinkle over casserole. Bake uncovered, at 350 for 60-65 minutes or until bubbly and golden brown.

12 servings