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Overnight Chicken Casserole

fast.cook's picture
Ingredients
  Milk 2 Cup (32 tbs)
  Condensed cream of mushroom soup 21 1⁄2 Ounce (2 Cans, 10 3/4 Ounce Each, Undiluted)
  Cavatelli/1 package other pasta of 8 ounce 8 Ounce (1 Package)
  Frozen green peas 10 Ounce, thawed (1 Package)
  Chicken/Turkey - 2 cups, diced, cooked 2 Cup (32 tbs), diced, cooked
  Onion 1 Cup (16 tbs), finely chopped
  Cheddar cheese 6 Ounce, grated (1 1/2 Cups)
  Hard cooked eggs 4
  Salt 1⁄4 Teaspoon
  Pimiento strip 6
  Parsley 1 Tablespoon, chopped (As Needed)
Directions

GETTING READY
1. In a large mixing bowl, mix together milk, soup, uncooked cavatelli, peas, chicken, onion, cheese, three hard-cooked eggs (sliced) and salt; toss lightly and mix well.
2. Cover tightly and refrigerate overnight.
3. Preheat oven to 325 degrees Fahrenheit, about 1 ½ hour before serving.
4. Lightly grease a 13x9x2 inch baking dish.

MAKING
5. In the greased casserole, pour the cavatelli mixture and bake uncovered for 1 hour 15 minutes until hot and bubbly.
6. Slice remaining hard cooked egg into 6 wedges.

SERVING
7. Garnish with egg and pimento strips in daisy pattern.
8. Sprinkle parsley over the top.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
75 Minutes
Ready In: 
80 Minutes
Servings: 
8

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