Overnight Chicken Casserole for Fifty
Perfect for feeding a crowd, this Overnight Chicken Casserole for Fifty is a hearty, make-ahead dish that combines tender shredded chicken, al dente elbow macaroni, and creamy soups for a rich and comforting meal. Packed with vibrant mixed vegetables, seasoned to perfection with garlic and onion powder, and topped with a golden layer of buttery panko breadcrumbs and melty cheddar cheese, this casserole is as satisfying as it is delicious. Designed to streamline your event prep, the recipe allows you to assemble everything the night before, letting the flavors meld beautifully in the refrigerator. Simply pop the dishes in the oven before serving, and you'll have a bubbling hot, golden-brown casserole ready to impress your guests. Whether you're planning a large gathering, a potluck, or meal prepping for a crowd, this easy and flavorful dish will surely steal the show!
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Ingredients
- 15 pounds Boneless, skinless chicken breasts
- 5 pounds Elbow macaroni
- 10 cans (10.5 ounces each) Cream of mushroom soup
- 10 cans (10.5 ounces each) Cream of chicken soup
- 10 cups Milk
- 12 cups Shredded cheddar cheese
- 10 pounds Frozen mixed vegetables
- 5 tablespoons Salt
- 5 teaspoons Black pepper
- 5 teaspoons Garlic powder
- 5 teaspoons Onion powder
- 2 sticks Butter
- 4 cups Panko breadcrumbs
Directions
Step 1
Bring a large stockpot of salted water to a boil. Cook the elbow macaroni until al dente, drain, and set aside.
Step 2
While the pasta is cooking, preheat the oven to 350°F (175°C) and lightly grease four large casserole dishes or disposable aluminum pans.
Step 3
In a separate pot, poach the chicken breasts in simmering water until fully cooked, about 15–20 minutes. Allow the chicken to cool slightly, then shred it into bite-sized pieces.
Step 4
In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, milk, salt, black pepper, garlic powder, and onion powder. Mix until the sauces are smooth and well-blended.
Step 5
Add the shredded chicken, cooked macaroni, frozen mixed vegetables, and 8 cups of shredded cheddar cheese to the sauce mixture. Stir thoroughly to ensure everything is evenly coated in the sauce.
Step 6
Divide the mixture evenly between the prepared casserole dishes.
Step 7
Melt the butter in a small saucepan and mix it with the panko breadcrumbs. Sprinkle the breadcrumb mixture over the top of the casseroles, then finish with the remaining 4 cups of shredded cheddar cheese.
Step 8
Cover the dishes with aluminum foil and refrigerate overnight.
Step 9
The next day, preheat the oven to 350°F (175°C). Remove the casseroles from the refrigerator while the oven heats up.
Step 10
Bake the covered casseroles for 45 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the tops are golden and the casserole is bubbling around the edges.
Step 11
Let the casseroles cool for 10 minutes before serving.
Nutrition Facts
| Serving size | (21790.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 27733.9 |
| Total Fat 1171.0g | 0% |
| Saturated Fat 570.6g | 0% |
| Polyunsaturated Fat 69.8g | |
| Cholesterol 8352.9mg | 0% |
| Sodium 76655.9mg | 0% |
| Total Carbohydrate 1405.4g | 0% |
| Dietary Fiber 235.8g | 0% |
| Total Sugars 512.0g | |
| Protein 2830.2g | 0% |
| Vitamin D 2763.8IU | 0% |
| Calcium 19777.5mg | 0% |
| Iron 135.7mg | 0% |
| Potassium 38619.5mg | 0% |
Source of Calories