Scalloped Chicken Casserole |
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Prep Time: 25 Minutes Cook Time: 70 Minutes |
Ready In: 95 Minutes Servings: 12 |
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This is a great catchall meal-in-one dish. Any meat can be used, and vegetables may be substituted based on what you have available.Marion White, La Center, Washington Ingredients:
1 cup chopped green onions |
1 cup chopped celery |
1 small green or sweet red pepper, chopped |
1/2 cup shredded carrots |
2 garlic cloves, minced |
2 tablespoons vegetable oil |
2 cups cubed cooked chicken |
1 cup (4 ounces) shredded cheddar cheese |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1/2 cup mayonnaise |
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes |
14 slices day-old whole wheat bread, cubed |
4 eggs |
2 cups milk |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 tablespoon worcestershire sauce |
paprika |
Directions:
1. In a skillet, saute onions, celery, green pepper, carrots and garlic in oil until crisp-tender. Transfer to a large bowl; add chicken, cheeses, mayonnaise and parsley. Place half of the bread cubes in a greased 13-in. x 9-in. baking dish. Top with chicken mixture and remaining bread.
2. In a bowl, beat eggs; add milk, soup and Worcestershire sauce. Pour over casserole. Sprinkle with paprika. Bake, uncovered, at 350° for 1 hour and 10 minutes or until a knife inserted near the center comes out clean. Yield: 12-16 servings.
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