Ingredients
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted2-1/2 cups milk1/2 pound Velveeta, cubed4 cups chopped cooked chicken or turkey1 package (7 ounces) elbow macaroni3 hard-boiled large eggs, chopped1/2 cup butter, melted, divided1-1/2 cups soft bread crumbs
Preparation
In a large bowl, combine the soup, milk, and cheese. Add chicken, macaroni and eggs. Stir in 1/4 cup melted butter.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and refrigerate for 8 hours or overnight.
Toss bread crumbs with remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 60-65 minutes or until bubbly and golden brown.
