Overnight Scalloped Chicken Casserole

Eva Myers (2002)

2 cans (10 3/4 ounces each) of cream of mushroom soup, undiluted
2 1/2 cups of milk
1/2 processed American cheese
4 cups of chopped cooked chicken or turkey
1 box of macaroni
3 hard cooked eggs
1/2 cup of butter or margarine, melted
1 1/2 cups of soft bread crumbs

In a large bowl, combine soup, milk, and cheese.  Add chicken or turkey, macaroni, and eggs.  Stir in 1/4 cup of melted butter.  Transfer to a greased 13x9x2 inch baking dish.  Cover and refrigerate for 8 hours or overnight.  Toss the bread crumbs with the remaining butter.  Sprinkle over casserole.  Bake, uncovered, at 350 degrees for 60-65 minutes or until bubbly and golden brown.