Overnight Chicken Casserole |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I don't know where this casserole originated, but the recipe was given to me some 40 years ago. It's my family's all-time favorite. Not only is it a great company meal, it's also well-received at potluck dinners. Ingredients:
8 slices day-old white bread |
4 cups chopped cooked chicken |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1 can (8 ounces) sliced water chestnuts, drained |
4 eggs, lightly beaten |
2 cups milk |
1/2 cup mayonnaise |
1/2 teaspoon salt |
6 to 8 slices process american cheese |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 jar (2 ounces) chopped pimientos, drained |
2 tablespoons butter, melted |
Directions:
1. Remove the crusts from bread and set aside. Arrange bread slices in a greased 13-in. x 9-in. baking dish. Top with chicken; cover with the mushrooms and water chestnuts.
2. In a large bowl, whisk the eggs, milk, mayonnaise and salt. Pour over chicken. Arrange cheese on top. Combine soups and pimientos; pour over cheese. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Crumble reserved crusts; toss with melted butter. Sprinkle over top. Bake, uncovered, at 325° for 1-1/4 hours or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8-10 servings.
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