24 Hour Chicken Casserole Recipe

Ingredients for 24 Hour Chicken Casserole

• 1.5 lbs cooked chicken (shredded)
• Cooked Rice
• Slivered Almonds
• Cream Of Mushroom Soup
• Onion Powder
• Mayonnaise
• Lemon Juice
• Hard Boiled Eggs
• Cracker Crumb
• 1/4 cup melted butter

How to Make 24 Hour Chicken Casserole

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine 1.5 lbs cooked chicken (shredded), 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk, 1/4 cup chopped onion, 1/4 cup chopped celery, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Pour mixture into a greased 9x13 inch baking dish. Cover with plastic wrap and refrigerate for 24 hours.
4. 30 minutes before baking, remove casserole from refrigerator and let it sit at room temperature.
5. In a separate bowl, combine 1 cup crushed crackers (such as Ritz) and 1/4 cup melted butter.
6. Evenly spoon the cracker mixture over the chicken mixture in the baking dish.
7. Bake for 30 minutes, or until heated through and bubbly, and the topping is golden brown.