Overnight Chicken Casserole Recipe
Overnight Chicken Casserole Recipe photo by Taste of Home
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Overnight Chicken Casserole Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours + cooling
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours + cooling
MAKES: 8-10 servings


  • 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

Nutritional Facts

1 serving: 438 calories, 27g fat (9g saturated fat), 164mg cholesterol, 1093mg sodium, 22g carbohydrate (6g sugars, 3g fiber), 26g protein.


  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.
Originally published as Overnight Chicken Casserole in Reminisce March/April 1994, p53

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habenaroman User ID: 7905288 237956
Reviewed Nov. 23, 2015


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