Overnight Chicken Casserole For Fifty Recipes

OVERNIGHT CHICKEN CASSEROLE

Overnight Chicken Casserole image

I don't know where this casserole originated, but the recipe was given to me some 40 years ago. It's my family's all-time favorite. Not only is it a great "company" meal, it's also well-received at potluck dinners. -Johnie Mae Barber, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

8 slices day-old white bread
4 cups chopped cooked chicken
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (8 ounces) sliced water chestnuts, drained
4 large eggs, lightly beaten
2 cups whole milk
1/2 cup mayonnaise
1/2 teaspoon salt
6 to 8 slices process American cheese
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 jar (2 ounces) chopped pimientos, drained
2 tablespoons butter, melted

Steps:

Remove the crusts from bread and set aside. Arrange bread slices in a greased 13x9-in. baking dish. Top with chicken; cover with the mushrooms and water chestnuts. , In a large bowl, whisk the eggs, milk, mayonnaise and salt. Pour over chicken. Arrange cheese on top. Combine soups and pimientos; pour over cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Crumble reserved crusts; toss with melted butter. Sprinkle over top. Bake, uncovered, at 325° for 1-1/4 hours or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 438 calories, Fat 27g fat (9g saturated fat), Cholesterol 164mg cholesterol, Sodium 1093mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein.

OVERNIGHT SCALLOPED CHICKEN CASSEROLE

Overnight Scalloped Chicken Casserole image

This has to be one of the greatest casseroles ever! It serves the family or company equally well but really draws raves every time I take it to a potluck.

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2-1/2 cups milk
1/2 pound Velveeta, cubed
4 cups chopped cooked chicken or turkey
1 package (7 ounces) elbow macaroni
3 hard-boiled large eggs, chopped
1/2 cup butter, melted, divided
1-1/2 cups soft bread crumbs

Steps:

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.

Nutrition Facts : Calories 363 calories, Fat 21g fat (11g saturated fat), Cholesterol 135mg cholesterol, Sodium 592mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.

OVERNIGHT CHICKEN CASSEROLE FOR FIFTY

Overnight Chicken Casserole For Fifty image

Posting in response to a request for an overnight chicken casserole that serves 50 people. Prep time does not include overnight refrigeration.

Provided by TGirl

Categories One Dish Meal

Time 1h35m

Yield 50 serving(s)

Number Of Ingredients 14

Ingredients

20 cups chicken, cooked and cubed
2 lbs macaroni, cooked and drained
36 ounces canned sliced mushrooms, drained
8 ounces diced pimentos, drained
2 large green peppers, chopped
2 large onions, chopped
4 (10 3/4 ounce) cans cream of celery soup
4 (10 3/4 ounce) cans cream of mushroom soup
2 lbs American cheese, cubed
1 1/3 cups milk
4 teaspoons dried basil
2 teaspoons lemon pepper seasoning
2 cups corn flakes, crushed
1/4 cup butter, melted

Steps:

Combine chicken, macaroni, mushrooms, pimientos, peppers and onions.
In seperate bowl, combine soups, cheese, milk, basil, and lemon pepper, then add to chicken mixture.
Pour 12 cups of mixture into four greased 9 x 13 inch baking pans.
Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking.
Combine corn flakes and melted butter, and sprinkle over casseroles.
Cover with tin foil and bake at 350 degrees for 45 minutes, then remove foil and bake for another 15 to 20 minutes or until bubbly.
Makes 45 to 50 one-cup servings.

Nutrition Facts : Calories 191.9, Fat 8.5, SaturatedFat 4.2, Cholesterol 17.7, Sodium 538.2, Carbohydrate 21.6, Fiber 1.3, Sugar 2, Protein 7.8

OVERNIGHT CHICKEN CASSEROLE

Overnight Chicken Casserole image

Very easy casserole. Prepare the night before and pop into the oven and let it bake. EDIT:I had someone email me asking if the macaroni is cooked or uncooked. I've fixed the recipe so it says, but it is uncooked macaroni.

Provided by Schnookie Wookums

Categories One Dish Meal

Time P1DT1h

Yield 1 9x13x2 inch dish

Number Of Ingredients 9

Ingredients

1 (7 ounce) package shell macaroni (uncooked)
1 (10 ounce) can condensed cream of celery soup
1 (10 ounce) can condensed cream of mushroom soup
2 cups chicken broth
1 cup milk
1 tablespoon chopped onion
1 (2 ounce) can mushrooms
2 cups diced cheddar cheese or 2 cups shredded cheddar cheese
2 cups cooked chicken

Steps:

Mix all ingredients in large bowl.
Cover in fridge overnight.
Remove from fridge 1 hour before baking.
Stir and put in greased/buttered 9x13x2 casserole dish.
Bake 350 F, for 1 hour (til bubbling in center).

OVERNIGHT CHICKEN CASSEROLE

Overnight Chicken Casserole image

I don't know where this casserole originated, but the recipe was given to me some 40 years ago. It's my family's all-time favorite. Not only is it a great 'company' meal, it's also well-received at potluck dinners.

Provided by Allrecipes Member

Time 1h35m

Yield 8

Number Of Ingredients 13

Ingredients

8 slices day-old white bread
4 cups chopped, cooked chicken meat
1 (4.5 ounce) jar sliced mushrooms, drained
1 (8 ounce) can sliced water chestnuts, drained
4 large eggs eggs
2 cups milk
½ cup mayonnaise
½ teaspoon salt
6 slices process American cheese
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (2 ounce) jar chopped pimientos, drained
2 tablespoons butter or margarine, melted

Steps:

Remove the crusts from bread and set aside. Arrange bread slices in a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken; cover with the mushrooms and water chestnuts. In a bowl, beat eggs; blend in milk, mayonnaise and salt. Pour over chicken. Arrange cheese on top. Combine soups and pimientos; pour over cheese. Cover and refrigerate overnight. Before baking, crumble crusts; toss with melted butter. Sprinkle over casserole. Bake, uncovered, at 325 degrees F for 1-1/4 hours or until set. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 523.2 calories, Carbohydrate 26.3 g, Cholesterol 187.4 mg, Fat 31.8 g, Fiber 2 g, Protein 32.7 g, SaturatedFat 11.1 g, Sodium 1407.7 mg, Sugar 6.6 g

OVERNIGHT CHICKEN CASSEROLE

Overnight Chicken Casserole image

I don't know where this casserole originated, but the recipe was given to me some 40 years ago. It's my family's all-time favorite. Not only is it a great 'company' meal, it's also well-received at potluck dinners.

Provided by Allrecipes Member

Time 1h35m

Yield 8

Number Of Ingredients 13

Ingredients

8 slices day-old white bread
4 cups chopped, cooked chicken meat
1 (4.5 ounce) jar sliced mushrooms, drained
1 (8 ounce) can sliced water chestnuts, drained
4 large eggs eggs
2 cups milk
½ cup mayonnaise
½ teaspoon salt
6 slices process American cheese
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (2 ounce) jar chopped pimientos, drained
2 tablespoons butter or margarine, melted

Steps:

Remove the crusts from bread and set aside. Arrange bread slices in a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken; cover with the mushrooms and water chestnuts. In a bowl, beat eggs; blend in milk, mayonnaise and salt. Pour over chicken. Arrange cheese on top. Combine soups and pimientos; pour over cheese. Cover and refrigerate overnight. Before baking, crumble crusts; toss with melted butter. Sprinkle over casserole. Bake, uncovered, at 325 degrees F for 1-1/4 hours or until set. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 523.2 calories, Carbohydrate 26.3 g, Cholesterol 187.4 mg, Fat 31.8 g, Fiber 2 g, Protein 32.7 g, SaturatedFat 11.1 g, Sodium 1407.7 mg, Sugar 6.6 g

GRANDMA'S CHICKEN CASSEROLE

Grandma's Chicken Casserole image

When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It's sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners.

Provided by By Jessica Walker

Categories Entree

Time 45m

Yield 8

Number Of Ingredients 5

Ingredients

3 cups chopped cooked chicken
2 cans (10.5 oz each) condensed cream of chicken soup
2 cups shredded Cheddar cheese (8 oz)
3 cups Progresso™ plain panko crispy bread crumbs
6 tablespoons butter, melted

Steps:

Heat oven to 350°F.
Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

Nutrition Facts : Calories 520, Carbohydrate 37 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 2 g, TransFat 1 g

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