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Overnight Chicken Casserole

 Overnight Chicken Casserole
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.
8-10 ServingsPrep: 20 min. Bake: 1-1/4 hours + cooling

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 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

Directions

  • 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.
  • 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.
  • Remove from the refrigerator 30 minutes before baking. Crumble
  • reserved crusts; toss with melted butter. Sprinkle over top. Bake,

2 of 2

Overnight Chicken Casserole (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving equals 438 calories, 27 g fat (9 g saturated fat), 164 mg cholesterol, 1,093 mg sodium, 22 g carbohydrate, 3 g fiber, 26 g protein.