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Overnight Chicken Casserole by

Tags: L.Knight


2 - 2 1/2 cups COOKED chicken, shredded or diced. (I use chicken breasts)
2 cups chicken broth
1 cup milk
1 can cream of celery soup
1 can cream of chicken soup
1/2 tsp salt (optional) (I find salty enough without.)
1 cup cubed Velveeta cheese
1/2 green bell pepper, chopped (optional)
1 small onion, chopped (optional)(can also use dried onion or onion powder)
2 cups DRY small elbow macaroni
Shredded cheddar cheese
Crushed Corn Flakes


Mix all ingredients EXCEPT shredded cheddar cheese and crushed cornflakes. Pour into greased 9 x 13 pan. Refrigerate overnight. (This can be ready for an evening meal if prepared in early morning.) Bake @ 350 deg for approximately one hour. Top with shredded cheddar cheese and corn flakes the last 10 minutes or so.

I find that it cooks better if covered with aluminum foil the first 1/2 hour or so.

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