Overnight Chicken Casserole

By carvalhohm

Ingredients

• Topping:
• 1 (7 oz.) box bow tie pasta, uncooked
• 3 cups diced, cooked chicken
• 2 cans mushroom soup
• 2 cups milk
• 8 oz. Velveeta cheese
• 8 oz. sauteed fresh mushrooms (optional)
• l small onion, diced
• 1/2 cup diced, green pepper
• 1 jar pimento, drained
• 1 can sliced water chestnuts, drained
• vegetable oil
• 2 cups crushed potato chips
• OR
• 1 cup fresh bread crumbs combined with 2 tablespoons melted butter
• (I keep bread scraps in the freezer ready to pop in the blender to make fresh bread crumbs. They are very easy to "crumb" when frozen and taste so much better than dried bread crumbs.)

Details

Servings 1
Adapted from webmailb.netzero.net

Preparation

Step 1

In small amount of oil, saute onion with green pepper. Saute mushrooms separately.

Mix with pasta, chicken, soup, milk, cubed cheese, pimento, water chestnuts.

Let stand, covered, in refrigerator overnight.

Pour into 9x13 inch greased casserole.

Top with buttered bread crumbs or crushed potato chips.

Bake, uncovered for 1 hour at 350°