Overnight Chicken Cheesy Casserole

• 2 cans Cream Of Mushroom Soup Or Cream Of Chicken
• 2- 1/2 cups Milk
• 1/2 pounds Cubed Velveeta Cheese
• 3 cups Cooked Chicken Or Turkey Can Used Canned
• 12 ounces, weight Spiral Pasta
• 1/2 cups Melted Butter, Divided
• 1- 1/2 cup Soft Bread Crumbs

1. In a large bowl (and believe me, large means large) combine soup, milk and cheese.
2. Add chicken and pasta, and stir.
3. Stir in 1/4 c of melted butter.
4. Transfer to greased 9x13 baking dish.
5. Cover and refrigerate for 8-24 hours.
6. When ready to cook, toss bread crumbs with the remaining 1/4 cup of butter and sprinkle over casserole.
7. (Soft bread crumbs are just pieces of fresh bread cut into cubes.)
8. Bake, uncovered, at 350 degrees for 1 hour or until bubbly and golden brown.

cream of mushroom soup, milk, velveeta cheese, chicken, weight spiral pasta, butter, bread crumbs

Taken from tastykitchen.com/recipes/main-courses/overnight-chicken-cheesy-casserole/ (may not work)