Overnight Scalloped Chicken Casserole

Submitted by Marge Kretschmar

 

2 cans condensed cream of mushroom soup

2 1/2 cups milk

3 hard boiled eggs

1/2 pound Velveeta, cubed

4 cups chopped cooked chicken or turkey

7 oz. box macaroni

1/2 cup butter or margarine, divided

1 1/2 cups soft bread crumbs

 

In a large bowl combine soup, milk and cheese.  Add chicken or turkey, macaroni and eggs.  Stir in 1/4 cup melted butter or margarine.  Transfer to greased 13x9x2 inch dish.  Cover and refrigerate overnight.  Toss the bread crumbs with remaining butter and sprinkle over casserole and bake uncovered at 350 degrees for 60 minutes or until bubbly and brown.  Serves 12.