Scalloped Chicken Casserole Recipe

4.5 1 2
Scalloped Chicken Casserole Recipe
Scalloped Chicken Casserole Recipe photo by Taste of Home
Publisher Photo

Scalloped Chicken Casserole Recipe

Read Reviews
4.5 1 2
Publisher Photo
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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Bake: 70 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 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 13x9-in. baking dish. Top with chicken mixture and remaining bread.
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. Yield: 12-16 servings.
Originally published as Scalloped Chicken Casserole in Taste of Home April/May 1998, p47

Nutritional Facts

1 each: 263 calories, 16g fat (5g saturated fat), 88mg cholesterol, 452mg sodium, 16g carbohydrate (4g sugars, 2g fiber), 14g protein.

  • 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
  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.
  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. Yield: 12-16 servings.
Originally published as Scalloped Chicken Casserole in Taste of Home April/May 1998, p47

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MY REVIEW
lisanorlien User ID: 7811136 27572
Reviewed May. 26, 2014

"We really liked this recipe! We did make a few changes. We are not fond of mayo, so we used low-fat sour cream instead. We also did not have cheddar cheese, so we used all mozzarella instead. It was a bit more moist than we wanted. We will probably try a little less milk next time. Still, all-in-all, a great dinner. Even better, our four-year-old son liked it :)"

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