Overnight Chicken Casserole

Well, this is new to me, even though I’ve had this recipe for 20 + years, I’ve never made a recipe where you refrigerate the combined ingredients overnight. Have you? Serves 8 Total Time: 1 hour 55 minutes plus refrigerated overnight. Great with leftover or rotisserie chicken.

Ingredients:

2 cups milk
2 cans condensed cream of mushroom soup, undiluted
1 8oz pkg of your favorite pasta
1 10oz pkg frozen peas, thawed (substitute broccoli if you prefer)
2 cups cooked chicken, cut up into bite size pieces
1 cup finely chopped onion
1 1/2 cups shredded cheddar cheese
4 hard boiled eggs, divided, sliced
1/4 teaspoon salt
Garnish: chopped pimento and parsley (optional)

Directions:

The night before in a large bowl combine the milk, soup, uncooked pasta, peas, chicken, onion, cheese, 3 sliced hard boiled eggs and salt; mix well.  Tightly cover and refrigerate overnight.

The next day about and 1.5 hours prior to serving, preheat your oven to 325F. Lightly grease a 13x9-inch baking dish. Pour the mixture into the baking dish. Bake, uncovered, for 1 hour and 15 minutes or until hot and bubbly.

If you want to make this casserole fancy to serve, cut the last sliced hard boiled egg in half so you have wedges. Arrange in a daisy like pattern on top of the casserole. Sprinkle on chopped pimento and chopped parsley, if using. Easy Peasy

This would go great with a Watermelon Cucumber Salad