Make-Ahead Chicken Casserole

By Susan52

Ingredients

• Combine in greased 8x12:
• 1- 2 c. diced cooked chicken/turkey
• 1.5 cups uncooked macaroni
• 3/4 c. grated sharp cheese
• 1 10 oz. can cream of chicken soup OR 1 and 1/4 c. cup very thick
• white sauce OR cream soup substitute below
• 2 c. milk and chicken stock combined
• 1/2 c. celery or parsley, chopped
• 2-3 hardboiled eggs, chopped
• 1/2 - 1 chopped onion
• 1/2 tsp. salt
• 1/2 tsp. poultry seasoning (or sage and thyme)

Details

Servings 7
Preparation time 30mins
Adapted from thriftathome.blogspot.com

Preparation

Step 1

Allow to sit in fridge at least 8 hours, preferably overnight. Bake at 350 for 1 hour. Can double and bake in 9x13 (increase baking time 20 minutes).

I think this is a flexible recipe - it's just basically heating the casserole through, so you want to be sure you have a good ratio of solids to liquids. The first time I made it, I added more macaroni and milk instead of hardboiled eggs. I have never used the full amount of chicken, just increased the poultry seasoning. I used fresh parsley this time instead of celery, making the casserole much prettier. I think there's room with experimenting with peas or carrots too.