Auntie's Chicken Casserole
Submitted by tinafiche
This make-ahead chicken casserole with macaroni, hard-boiled eggs, and creamy mushroom sauce gets assembled the night before and baked until bubbly. A comfort food classic that feeds a crowd with zero morning stress.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
80 minIf you’ve ever stared into the fridge at 5 PM wondering what on earth to make for dinner, this casserole is your new best friend.
You make the whole thing the night before. Just mix cooked chicken, elbow macaroni, chopped hard-boiled eggs, cheese, and a creamy sauce made from cream of mushroom and cream of chicken soups.
Cover it. Shove it in the fridge. Walk away.
The next day, pull it out an hour before baking to take the chill off, then pop it in the oven. One hour later you’ve got a bubbly, golden casserole that tastes like someone fussed over it all day.
Chef Tips
- Let the casserole sit at room temperature for a full hour before baking. A cold dish straight from the fridge won’t heat evenly and the center will still be lukewarm when the edges are bubbling.
- Use sharp cheddar for the cheese. It melts well and cuts through the richness of the cream soups better than mild cheese does.
- Leftover rotisserie chicken works great here and saves you a step on busy weeknights.
Ingredients
Directions
Mix all the ingredients together and refrigerate overnight, be sure to cover.
take out 1 hour before cooking. Bake 1 hour at 350.
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