Taste of Home
Scalloped Chicken Casserole
TOTAL TIME: Prep: 25 min. Bake: 70 min.
YIELD: 12 servings.
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
Ingredients
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1 cup chopped green onions
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1 cup chopped celery
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1 small green or sweet red pepper, chopped
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1/2 cup shredded carrots
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2 garlic cloves, minced
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2 tablespoons vegetable oil
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2 cups cubed cooked chicken
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1 cup shredded cheddar cheese
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1 cup shredded part-skim mozzarella cheese
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1/2 cup mayonnaise
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1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
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14 slices day-old whole wheat bread, cubed
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4 large eggs
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2 cups whole milk
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1 tablespoon Worcestershire sauce
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Paprika
Directions
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1.
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 13x9-in. baking dish. Top with chicken mixture and remaining bread.
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2.
In a bowl, beat eggs; add milk, soup and Worcestershire sauce. Pour over casserole. Sprinkle with paprika. Bake, uncovered, at 350° for 1 hour and 10 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts
1 each: 263 calories, 16g fat (5g saturated fat), 88mg cholesterol, 452mg sodium, 16g carbohydrate (4g sugars, 2g fiber), 14g protein.
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