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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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This is comfort food- rich, delicious and satisfying! We just love it! Try this, you'll love it. Your family won't be able to stop eating it. Ingredients:
6 slices white bread, crusts removed |
2 cups boneless chicken breasts, cooked and diced |
4 tablespoons butter |
1/4 lb fresh mushrooms, sliced |
1/4 cup mayonnaise |
1 cup cheddar cheese, shredded |
1 cup milk |
1 (10 3/4 ounce) can cream of celery soup |
2 eggs, beaten |
2 tablespoons pimiento, chopped (or roasted red peppers) |
1 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup breadcrumbs |
Directions:
1. Preheat oven to 350. Line the bottom of a buttered 13x9 baking pan with the bread. Cut the bread slices to fit. Spread the chicken out evenly over top of the bread.
2. In a small frying pan, melt 2 tablespoons of butter over medium heat. Add mushrooms and saute until slightly browned, about 3-5 minutes. Remove from heat, add mayonnaise. Mix well and spoon evenly over chicken.
3. Sprinkle cheese evenly over mushroom mixture.
4. In a large bowl, combine milk, soup, eggs, pimiento, salt and pepper. Mix well and pour evenly over top.
5. Bake 1 hour until toothpick inserted near center comes out clean.
6. Sprinkle breadcrumbs over top and dot with slivers of the remaining 2 tablespoons of butter.
7. Bake for about 10 minutes more or until the breadcrumbs are lightly browned.
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