Overnight Chicken Casserole Recipe

5 1 2
Overnight Chicken Casserole Recipe
Overnight Chicken Casserole Recipe photo by Taste of Home
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Overnight Chicken Casserole Recipe

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5 1 2
Publisher Photo
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/4 hours + cooling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 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 large eggs, lightly beaten
  • 2 cups whole 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, 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.
Originally published as Overnight Chicken Casserole in Reminisce March/April 1994, p53

Nutritional Facts

1 serving: 438 calories, 27g fat (9g saturated fat), 164mg cholesterol, 1093mg sodium, 22g carbohydrate (6g sugars, 3g fiber), 26g protein.

  • 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 large eggs, lightly beaten
  • 2 cups whole 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
  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.
Originally published as Overnight Chicken Casserole in Reminisce March/April 1994, p53

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habenaroman User ID: 7905288 237956
Reviewed Nov. 23, 2015

"Excellent"

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