This has to be one of the greatest casseroles ever! It serves the family or company equally well but really draws raves every time I take it to a potluck.

Ingredients

• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 2-1/2 cups milk
• 1/2 pound velveeta, cubed
• 4 cups chopped cooked chicken or turkey
• 1 package (7 ounces) elbow macaroni
• 3 hard-boiled large eggs, chopped
• 1/2 cup butter, melted, divided
• 1-1/2 cups soft bread crumbs

Directions

1. In a large bowl, combine the soup, milk, and cheese. Add chicken, macaroni and eggs. Stir in 1/4 cup melted butter.
2. Transfer to a greased 13-in. x 9-in. baking dish. Cover and refrigerate for 8 hours or overnight.
3. Toss bread crumbs with remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 60-65 minutes or until bubbly and golden brown.