 | | Directions | - In a large bowl, combine the first 5 ingredients; then spoon into a greased 9- x 13-inch baking dish.
- Bake at 350°F for 45 minutes.
- While the casserole is baking, combine the crushed cornflakes or potato chips with the margarine.
- After the 45 minutes baking time has elapsed, remove the casserole from the oven and stir; then spread on the topping mixture and bake another 15 minutes until bubbly.
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Cook Time: 1 hour
Container: 9- x 13-inch baking dish
|  | | Ingredients | | - | | 2 cans cream of chicken soup |
| - | | 2 cans chicken broth |
| - | | 2 cups cubed Velveeta® |
| - | | 2 cups elbow macaroni (uncooked) |
| - | | 2 cups chicken breasts, cut up and browned |
| - | | 1 cup crushed cornflakes or potato chips |
| - | | 1/4 cup margarine |
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