Menu
Overnight Scalloped Chicken Casserole Overnight Scalloped Chicken Casserole
Overnight Egg Casserole Overnight Egg Casserole
Chicken Casserole Chicken Casserole
Overnight Ham and Egg Casserole Overnight Ham and Egg Casserole
Overnight Tuna Casserole Overnight Tuna Casserole
Overnight Brunch Casserole Overnight Brunch Casserole
Make-Ahead Chicken Casserole Make-Ahead Chicken Casserole
Chicken Pasta Casserole Chicken Pasta Casserole
Hot Chicken Casserole Hot Chicken Casserole
Chicken Nugget Casserole Chicken Nugget Casserole
Chicken Crescent Casserole Chicken Crescent Casserole
Chicken Macaroni Casserole Chicken Macaroni Casserole
Chicken Vegetable Casserole Chicken Vegetable Casserole
Chicken Casserole Supreme Chicken Casserole Supreme
Chicken Noodle Casserole Chicken Noodle Casserole
Overnight Sesame Chicken Overnight Sesame Chicken
Chicken Skillet Supper Chicken Skillet Supper
Chicken & Egg Noodle Casserole Chicken & Egg Noodle Casserole
Chicken Tortilla Casserole Chicken Tortilla Casserole
Chicken Potato Casserole Chicken Potato Casserole

Overnight Chicken Casserole

2 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. + chilling Bake: 1-1/4 hours + standing

Makes

10 servings

Updated: Sep. 28, 2023
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. —Johnie Mae Barber, Oklahoma City, Oklahoma
Overnight Chicken Casserole
Overnight Chicken Casserole Recipe photo by Taste of Home
Next Recipe

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 large eggs, lightly beaten
  • 2 cups 2% milk
  • 1/2 cup mayonnaise
  • 1/2 teaspoon salt
  • 6 to 8 slices 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 13x9-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 mixture. Arrange cheese on top. Combine soups and pimientos; pour over cheese. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking; preheat oven to 325°. Crumble reserved crusts; toss with melted butter. Sprinkle over top. Bake, uncovered, for 1-1/4 hours or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts

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