Chicken Casserole
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INGREDIENTS 1 (10-3/4 ounce) can Condensed Cream of Mushroom Soup
1 (10-3/4 ounce) can Condesnsed Cream of Chicken Soup
2-1/2 cups milk
2 cups cooked, chopped chicken
1/4 cup chopped onion
1-1/2 cups small elbow macaroni (uncooked)
1 cup diced Cheddar cheese or 1/2 pound Velveeta Cheese, cubed
2 tablespoons chopped fresh parsley
1 cup crushed potato chips or bread crumb toppingCombine mushroom and chicken soups, gradually stir in milk; mix until blended.
Add chicken, onion, macaroni, cheese and parsley; toss gently to blend.
Pour into a greased 3-quart casserole. Cover and refrigerate overnight. (Can be stored 2 days).
Remove cover. Sprinkle with potato chips. Bake in 350 degree oven for 1 hour 15 minutes or until hot and bubbly.
TO FREEZE - After refrigerating overnight, I pour this into a freezer Ziplock bag, mix my parsley, chips or breadcrumbs and place in small freezer bag.
TO SERVE - Thaw, put into greased 3-quart casserole, sprinkle with crumb mixture and bake according to above directions.