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Overnight Chicken Casserole Recipe

Overnight Chicken Casserole Recipe

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 YIELD:8-10 servings

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

  • 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.

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.