Overnight Chicken Supreme Casserole

  My little brother & his best friend used to BEG my mom to make this Chicken Casserole when we were kids, but honestly? I don’t recall it one way or another.  For me, the biggest appeal in making this casserole now that I am a momma, is that I was able to make it the night before, for an easy no-prep supper the next night.  By letting it sit overnight, you eliminate the need to cook your macaroni noodles!  Cool, right?!

(click title for easy printable)

Ingredients

• 2 cups Cooked, Seasoned Chicken, Cut In Small Cubes
• 2 cups Raw Macaroni (do Not Cook!)
• 2 cans (14 Oz Each) Cream Of Mushroom Soup
• 2 cups Whole Milk
• 1 whole Onion, Chopped Finely
• ½ teaspoons Celery Salt
• 3 Tablespoons Butter, Cut Into Small Pieces
• 1 cup Shredded Cheese
• Salt And Pepper, to taste

Combine all above ingredients, except cheese in a large bowl with lid. Refrigerate overnight. When you are ready, scrape macaroni mixture into a sprayed 9×13 casserole dish and bake for almost an hour at 350*. The last 5 minutes, add shredded cheese to the top and return to the oven until melted.

  We served ours with Creamed Peas, which we all ADORE!  {Cooked peas ususally make me gag, not these!}

Simple and delicious! My kids said “Mmmm” with every bite!

~T

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