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Company Chicken Casserole

 Company Chicken Casserole
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.
10-12 ServingsPrep: 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,

2 of 2

Company Chicken Casserole (continued)

Directions (continued)

  • 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.