Overnight Chicken and Macaroni Casserole

Ingredients

• 1 can (10 oz/284 mL) cream of chicken soup
• 1 can (10 oz/284 mL) cream of celery soup
• 1 can (8 oz/227 mL) sliced water chestnuts, drained
• 3 cups cubed cooked chicken
• 2 cups uncooked elbow macaroni
• 2 cups milk (2%)
• 1 cup shredded cheddar cheese
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1/2 cup sliced green onions
• 1/2 tsp freshly ground pepper
• 1 cup shredded cheddar cheese

Directions

1. Combine everything except 1 cup cheddar cheese. Spoon mixture into a greased shallow 3 quart baking dish. Sprinkle with 1 cup cheese. Cover with foil and refrigerate for at least 8 hours or up to 24 hours.
2. Preheat oven to 350°F.
3. Remove from refrigerator and let stand for 20 – 30 minutes.
4. Bake, covered, for 45 minutes. Uncover and continue baking until casserole is bubbly and heated through, about 20 minutes.