Overnight Scalloped Chicken Casserole

Ingredients

• 2 10 34 oz cans cream of mushroom soup undiluted
• 2 12 c milk
• 12 lb Velveeta cubed
• 4 c chopped cooked chicken or turkey
• 1 7 oz box macaroni
• 3 hard-cooked eggs chopped
• 12 c butter or margarine melted and divided
• 1 12 c soft bread crumbs

Directions

1. In a large bowl combine soup milk and cheese
2. Add chicken or turkey macaroni and eggs
3. Stir in 14 cup melted butter Transfer to a greased 13 x 9-inch baking dish
4. Cover and refrigerate for 8 hours or overnight
5. Toss the bread crumbs with remaining butter
6. Sprinkle over casserole
7. Bake uncovered at 350 for 60 to 65 minutes or until bubbly and golden brown Yields 12 servings