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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This make-ahead chicken casserole is made by combining bread cubes with a mixture of chicken, vegetables, eggs and cheese and letting it sit overnight before baking. Ingredients:
8 (1-ounce) slices white bread |
butter-flavored vegetable cooking spray |
2 cups cubed cooked chicken breast (skinned before cooking and cooked without salt) |
1 cup sliced fresh mushrooms |
1/2 cup chopped green pepper |
1/2 cup chopped onion |
1/2 cup 1% low-fat cottage cheese |
1/2 teaspoon pepper |
1/8 teaspoon salt |
1 1/2 cups 1% low-fat milk |
1/2 cup frozen egg substitute, thawed |
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese |
Directions:
1. Trim crusts from bread; reserve crusts for another use. Cut bread into 1/2-inch cubes.
2. Arrange half of bread cubes in an 8-inch square baking dish coated with vegetable cooking spray. Combine chicken and next 6 ingredients, and stir well. Spoon chicken mixture over bread cubes in baking dish. Top with remaining bread cubes.
3. Combine milk and egg substitute; stir well. Pour mixture over bread cubes. Cover and chill 8 hours.
4. Bake, uncovered, at 350° for 55 minutes; sprinkle with Cheddar cheese. Bake 5 additional minutes or until cheese melts. Let stand 10 minutes before serving.
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