Overnight Chicken Casserole Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange chicken in the bottom of a 2-quart casserole dish.
• Combine cream of chicken soup, sour cream, and milk in a small bowl; mix well. Pour over the chicken.
• Toss stuffing mix with melted butter in a bowl, adding hot water to moisten. Sprinkle stuffing over chicken in the casserole dish.
• Bake in the preheated oven until bubbly, about 30 minutes.

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.

Steps:

• Combine chicken, macaroni, mushrooms, pimientos, peppers and onions.
• In seperate bowl, combine soups, cheese, milk, basil, and lemon pepper, then add to chicken mixture.
• Pour 12 cups of mixture into four greased 9 x 13 inch baking pans.
• Cover and refrigerate overnight.
• Remove from refrigerator 30 minutes before baking.
• Combine corn flakes and melted butter, and sprinkle over casseroles.
• Cover with tin foil and bake at 350 degrees for 45 minutes, then remove foil and bake for another 15 to 20 minutes or until bubbly.
• Makes 45 to 50 one-cup servings.

Steps:

• Mix all ingredients in large bowl.
• Cover in fridge overnight.
• Remove from fridge 1 hour before baking.
• Stir and put in greased/buttered 9x13x2 casserole dish.
• Bake 350 F, for 1 hour (til bubbling in center).

Steps:

• Combine all ingredients in a bowl; cover.
• Refrigerate overnight or all day.
• Bake at 350 for 1 hour.

Steps:

• Combine all ingredients in a bowl; cover. Refrigerate overnight or all day. Bake at 350 for 1 hour. .

Steps:

• Lightly grease or spray a 9" x 9" baking pan, or any size baking pan large enough to hold the mixture.
• Prepare the stuffing mix with hot water and butter.
• Place 1/2 of the stuffing mixture into prepared baking dish.
• In a bowl, mix together chicken, onion, celery, mayo and pepper to taste; place on top of the stuffing mix in the baking dish.
• In a bowl, mix eggs and milk; pour over the chicken mixture.
• Top with the remaining 1/2 of the stuffing mixture.
• Refrigerate overnight.
• The next day/evening,top with the mushroom soup.
• Bake at 350 degrees for 50 minutes to 1 hour.

Steps:

• Preheat oven to 350°. In a large bowl, combine first eight ingredients. Transfer to a greased 13x9-in. baking dish., Combine topping ingredients; sprinkle over top. Bake, uncovered, until bubbly, 40-45 minutes. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, remove from the freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Cover with foil and bake 1-1/2 hours. Uncover; bake until bubbly and heated through, 10-15 minutes longer.

Steps:

• Prepare stuffing according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the chicken, corn, broccoli, soup, milk, sour cream, mayonnaise, pepper and mushroom mixture; transfer to a greased 13-in x 9-in. baking dish. Top with stuffing. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35 minutes. Uncover and bake 10-15 minutes longer or until stuffing is lightly browned. Let stand for 10 minutes before serving.

Steps:

• Combine all the ingredients and mix well.
• Place in a buttered 9x13 casserole dish. Cover with foil. Put in the refrigerator overnight.
• Dot with butter and bake for 1 hour at 350°F.