Taste of Home
Overnight Chicken Casserole
TOTAL TIME: Prep: 20 min. + chilling Bake: 1-1/4 hours + standing
YIELD: 10 servings.
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
Ingredients
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8 slices day-old white bread
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4 cups chopped cooked chicken
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1 jar (4-1/2 ounces) sliced mushrooms, drained
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1 can (8 ounces) sliced water chestnuts, drained
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4 large eggs, lightly beaten
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2 cups 2% milk
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1/2 cup mayonnaise
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1/2 teaspoon salt
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6 to 8 slices American cheese
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1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 jar (2 ounces) chopped pimientos, drained
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2 tablespoons butter, melted
Directions
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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.
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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.
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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.
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