Creamy classic perfect for your weekday lunch.
Casserole: 2 C. cooked chicken, cubed 9 oz. frozen mixed vegetables, slightly thawed 2 C. elbow macaroni, uncooked 1 C. American cheese, shredded 10 3/4 oz. condensed cream of celery soup 2 C. water Topping: 1/2 C. plain bread crumbs 2 Tbs. margarine or butter, melted
In large bowl, combine all casserole ingredients; mix well. Pour into ungreased 8" square (1 1/2 qt.) baking dish. Cover tightly; refrigerate 8 hours. Heat oven to 350 degrees. In small bowl, combine topping ingredients; mix well. Stir casserole; sprinkle with topping of 1/2-C. bread crumbs and 2 Tbs. margarine or butter, melted. Bake for 45 to 55 minutes or until bubbly and golden brown.
6
45-50 minutes