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Overnight chicken casserole

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Ingredients/Components

eggs - 4 item
milk - 2 c
salt - 1/2 tsp
butter or margarine, melted - 2 Tbsp
mayonnaise - 1/2 c
chopped cooked chicken - 4 c
sliced mushrooms, drained - 1 jar
sliced water chestnuts, drained - 1 can
condensed cream of mushroom soup, undiluted - 1 can
slices day old white bread - 8 item
condensed cream of celery soup, undiluted - 1 can
chopped pimentos, drained - 1 jar
to 8 slices process American cheese - 6 item

How to make overnight chicken casserole:

Remove the crusts from bread and set aside. Arrange bread slices in a greased 13 x 9 x 2-inch baking dish. Top with chicken. Cover with the mushrooms and water chestnuts. In a bowl beat eggs, blend in milk, mayonnaise and salt. Pour over chicken. Arrange cheese on top. Combine soups and pimentos and pour over cheese. Cover and refrigerate overnight. Before baking crumble crusts. Toss with melted butter. Sprinkle over casserole. Bake, uncovered, at 325° for 1 1/2 hours or until set. Let stand 10 minutes before cutting. Yields 8 to 10 servings.

Recipe categories: Main dish, Casseroles, One Dish meal.

Rating:

3.7

Average rating: 3.7, total votes: 6

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