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Overnight Chicken Bake




Source of Recipe


All-American Chicken/1997

CASSEROLE: 2 cups cubed cooked chicken 1 (9 oz) pkg frozen mixed vegetables, slightly thawed 1 (7-oz) pkg (2 cups) uncooked elbow macaroni
4 oz (1 cup) shredded American cheese 1 (10-3/4 oz) can condensed cream of celery soup 2 cups water

TOPPING: 1/2 cup plain bread crumbs 2 tablespoons margairine or butter, melted


1 In large bowl, combine all casserole ingredients; mix well. Pour into ungreased 8-inch square (1-1/2 quart) baking dish. Cover tightly; refrigerate 8 hours.
2 Heat oven to 350 F. In small bowl, combine topping ingredients; mix well. Stir casserole; sprinkle with topping. Bake at 350 F. for 45 to 55 minutes or until bubbly and golden brown.