Overnight Chicken Macaroni Casserole
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Serves/Makes: 8
Ready in: > 5 hrs
***Casserole***
- 2 cups cooked chicken, diced
- 2 cups celery, diced
- 1 medium onion, diced
- 1 package (10 ounce size) frozen peas
- 2 cups uncooked macaroni
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 cups milk
- 1/4 pound process cheese product, cubed
- 1 teaspoon salt
- 1/2 teaspoon thyme
- pepper to taste
- 1 cup grated cheddar cheese
***Cracker Topping***
- 1 sleeve Ritz or other buttery cracker rounds, crushed
- 1/2 cup butter, melted
For Casserole: Mix all of the above together, except cheddar cheese. Place in a large buttered baking dish. Cover with foil and let stand in refrigerator overnight. A half hour before baking, remove from refrigerator. Bake in a preheated 350 degrees F oven for 45-50 minutes. Remove foil and sprinkle top of casserole with grated cheddar cheese and the cracker topping. Place back in oven and continue baking (uncovered) for 15 minutes, or until cheese melts and topping is crispy and browned. For Cracker Topping: Mix together and sprinkle over top of casserole.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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