Overnight Scalloped Chicken Casserole

Got this from a Taste of Home

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 2 (10 3/4ounce) cans  condensed cream of mushroom soup, undiluted
• 2 1⁄2 cups milk
• 1⁄2 lb  process cheese, cubed (Velveeta)
• 4  cups  chopped  cooked chicken or 4  cups turkey
• 1 (7 ounce) package elbow macaroni
• 3  hard-cooked eggs, chopped
• 1⁄2 cup butter, melted, divided
• 1 1⁄2 cups  soft breadcrumbs

Directions

1. In a large bowl, combine the soup, milk, and cheese. Add chicken, macaroni and eggs. Stir in 1/4 cup melted butter.
2. Transfer to a greased 13-in. x 9-in. baking dish. Cover and refrigerate for 8 hours or overnight.
3. Toss bread crumbs with remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 60-65 minutes or until bubbly and golden brown.