Overnight Chicken Casserole

2- 10 3/4 oz. cans cream of mushroom soup (undiluted)
2 1/2 cups milk
1/2 pound American Cheese, cubed
4 cups cooked chicken or turkey, diced
2 cups macaroni - cooked very ala dente
3 chopped boiled eggs
1/2 cup butter or margarine melted and divided
1 1/2 cups soft bread crumbs

In a large bowl, combine soup, milk, and cheese. Add chicken or turkey, macaroni and eggs. Stir in 1/4 cup melted butter.

Transfer to a greased 9 x 13 baking dish.

Cover and refrigerate overnight or at least 8 hours.

Toss the bread crumbs with remaining butter; sprinkle over casserole. Bake uncovered, at 350� F. for 60-65 minutes or until bubbly and golden brown.

Makes 12 servings