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Scalloped Chicken Casserole

Total Time

Prep: 25 min. Bake: 70 min.

Makes

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
Scalloped Chicken Casserole Recipe photo by Taste of Home

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 shredded cheddar cheese
  • 1 cup 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 large eggs
  • 2 cups whole milk
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 tablespoon Worcestershire sauce
  • Paprika

Directions

  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.

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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