Company Chicken Casserole Recipe

5 1 2
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Company Chicken Casserole Recipe

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5 1 2
Publisher Photo
Searching for an entree that's special enough for company, yet easy on the cook? Try this memorable make-ahead meal from Harriett McKay of Cathedral City, California. It features chunks of tender chicken, mushrooms and water chestnuts in a cheesy sauce.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 1 hour and 10 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 1 hour and 10 min.

Ingredients

  • 6 slices bread, crusts removed
  • 4 cups cubed cooked chicken
  • 1/2 pound fresh mushrooms, sliced
  • 6 tablespoons butter, divided
  • 1 can (8 ounces) water chestnuts, drained and chopped
  • 1/2 cup mayonnaise
  • 6 slices Monterey Jack cheese
  • 4 slices process American cheese
  • 3 eggs
  • 1-1/2 cups milk
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2/3 cup dry bread crumbs

Directions

Place bread in a greased 13-in. x 9-in. baking dish. Top with chicken. In a skillet, saute mushrooms in 2 tablespoons butter until tender.
Using a slotted spoon, place mushrooms over chicken. Combine water chestnuts and mayonnaise; spoon over mushrooms. Top with cheeses. Beat eggs and milk; pour over cheese. Combine soups; spread over top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour. Melt remaining butter; toss with bread crumbs. Sprinkle over the casserole; bake 10 minutes longer. Yield: 10-12 servings.
Originally published as Company Chicken Casserole in Quick Cooking July/August 1998, p43

  • 6 slices bread, crusts removed
  • 4 cups cubed cooked chicken
  • 1/2 pound fresh mushrooms, sliced
  • 6 tablespoons butter, divided
  • 1 can (8 ounces) water chestnuts, drained and chopped
  • 1/2 cup mayonnaise
  • 6 slices Monterey Jack cheese
  • 4 slices process American cheese
  • 3 eggs
  • 1-1/2 cups milk
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2/3 cup dry bread crumbs
  1. Place bread in a greased 13-in. x 9-in. baking dish. Top with chicken. In a skillet, saute mushrooms in 2 tablespoons butter until tender.
  2. Using a slotted spoon, place mushrooms over chicken. Combine water chestnuts and mayonnaise; spoon over mushrooms. Top with cheeses. Beat eggs and milk; pour over cheese. Combine soups; spread over top. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour. Melt remaining butter; toss with bread crumbs. Sprinkle over the casserole; bake 10 minutes longer. Yield: 10-12 servings.
Originally published as Company Chicken Casserole in Quick Cooking July/August 1998, p43

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lilygirl User ID: 428297 22680
Reviewed Mar. 7, 2012

"This casserole was easy and excellent. Made it for a family dinner party. Elegant but easy. Liked the refrigerate overnight part. I did add a splash of sherry to the soups."

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