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Scalloped Chicken Casserole

 Scalloped Chicken Casserole
This is a great catchall meal-in-one dish. Any meat can be used, and vegetables may be substituted based on what you have available.—Marion White, La Center, Washington
12-16 ServingsPrep: 25 min. Bake: 70 min.

Ingredients

  • 1 cup chopped green onions
  • 1 cup chopped celery
  • 1 small green or sweet red pepper, chopped
  • 1/2 cup shredded carrots
  • 2 garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 2 cups cubed cooked chicken
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup mayonnaise
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 14 slices day-old whole wheat bread, cubed
  • 4 eggs
  • 2 cups milk
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 tablespoon Worcestershire sauce
  • Paprika

Directions

  • In a skillet, saute onions, celery, green pepper, carrots and garlic
  • in oil until crisp-tender. Transfer to a large bowl; add chicken,
  • cheeses, mayonnaise and parsley. Place half of the bread cubes in a
  • greased 13-in. x 9-in. baking dish. Top with chicken mixture and
  • remaining bread.
  • In a bowl, beat eggs; add milk, soup and Worcestershire sauce. Pour

2 of 2

Scalloped Chicken Casserole (continued)

Directions (continued)

  • over casserole. Sprinkle with paprika. Bake, uncovered, at 350°
  • for 1 hour and 10 minutes or until a knife inserted near the center
  • comes out clean. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 each) equals 263 calories, 16 g fat (5 g saturated fat), 88 mg cholesterol, 452 mg sodium, 16 g carbohydrate, 2 g fiber, 14 g protein.