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Ingredients
2 Cups cooked chicken, cubed
9 Ounces frozen mixed vegetables, slightly thawed
2 Cups elbow macaroni, uncooked
1 Cup American cheese, shredded
1 (10 3/4 oz) Can cream of celery soup
2 Cups water
1/2 Cup plain breadcrumbs
2 Tablespoons margarine or butter, melted
Instructions
In large bowl, combine all casserole ingredients; mix well. Pour Into un-greased 8� square baking dish. Cover tightly; refrigerate 8 hours. Heat oven to 350�F. In small bowl, combine topping ingredients; mix well. Stir casserole; sprinkle with topping of 1/2-cup breadcrumbs and 2 tablespoons margarine or butter, melted. Bake at 350�F for 45 to 55 minutes or until bubbly and golden brown.