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| Overnight Chicken Mac and Cheese by Dale Cote |
| 1 cup uncooked elbow macaroni 2 to 3 cups cooked, diced chicken meat 1 can condensed cream of mushroom soup OR cheese and broccoli soup 1 small onion, minced 1/2 cup chicken broth (from cooking the chicken ) 8 ounces Swiss cheese, shredded 8 ounces cheddar cheese, shredded Topping: 1/4 cup melted butter 1/2 cup breadcrumbs |
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| Combine everything except the topping ingredients.
Pour into a 2-quart casserole dish, cover and refrigerate overnight, or at
least three to four hours. Bake, covered, at 350 degrees F for about 45 minutes. Top with the topping ingredients, and bake 10 to 15 minutes longer, uncovered. |
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