#1546 - Overnight Mushroom Casserole

(by Shirley McNevich)

1 3/4 cups elbow macaroni (raw)
1 1/2 cups milk
2 - 10.75oz. cans Campbell's condensed cream of mushroom soup
1/2 tsp. salt
1/2 tsp. pepper
2 cups bite sized cooked chicken pieces
1/2lb. diced Velveeta cheese
2 slices buttered bread (cut into bite sized pieces)

In a large bowl add salt, pepper, both cans of soup and the milk--stir until mixed. In a greased 2qt. casserole dish add raw macaroni, cooked chicken pieces, and diced cheese--pour the soup mixture over the top and stir just a little until mixed. Cover the casserole dish and refrigerator overnight. The next day, place the casserole into a cold oven. Turn heat to 350 degrees and bake for 45 minutes--remove from oven, stir the whole casserole mixture, spread buttered bread pieces on top, return to oven and bake for 30 minutes longer or until hot.