Overnight Scalloped Chicken Casserole Food

OVERNIGHT SCALLOPED CHICKEN CASSEROLE

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.

YUMMY EASY SCALLOPED CHICKEN CASSEROLE

Steps:

• Set the potatoes aside.
• Grease a 2 quart baking dish.
• Place the contents of the scalloped potatoes sauce mix in a large bowl and sprinkle with poultry seasoning.
• Whisk in the water and soup.
• Stir in the chicken, carrots, celery and onion and potatoes.
• Put into the baking dish and bake, uncovered, at 350 degrees Farenheit for 45-50 minutes or until the vegetables are tender).

CLASSIC SCALLOPED CHICKEN

Steps:

• Preheat oven to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
• Season chicken with salt and pepper. In a large skillet over medium-high heat, melt butter; sauté chicken 6 to 8 minutes or until no longer pink.
• Remove from heat and add broth, gravy, mushrooms, peas, pimientos, and rice; mix well. Pour into baking dish, cover with aluminum foil, and bake 30 minutes.
• Remove from oven, uncover, and stir well. Bake, uncovered, 5 to 10 minutes, or until rice is tender. Serve immediately.

OVERNIGHT SCALLOPED CHICKEN CASSEROLE

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.

LOADED OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and let cool slightly, about 5 minutes. Transfer to a large bowl.
• Add hash browns, ham, Monterey Jack cheese, dry mustard, and onion powder to sausage; mix to combine. Pour loosely into a greased 9x13-inch baking pan. Whisk eggs, evaporated milk, half-and-half, salt, and pepper together in a large bowl. Pour evenly over the hash brown mixture, cover with aluminum foil, and refrigerate, 8 hours to overnight.
• Pull from the refrigerator 30 minutes prior to cooking. Add Cheddar cheese and recover.
• Preheat the oven to 350 degrees F (175 degrees C).
• Cook in the preheated oven for 45 minutes. Remove foil and continue to cook, uncovered, until cheese is bubbly, 15 to 20 minutes more. Let stand for 10 minutes to firm up before serving.

OVERNIGHT CHICKEN CASSEROLE

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.