Chicken Casserole Recipe

Name: Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 slices thin sliced Pepperidge Farm bread; 4 c. cooked chicken; 1/2 c. mayonnaise; 1 tsp. salt; 2 c. milk; 1 can mushroom soup; 1 small jar pimento; 1 pt. fresh mushrooms, sauteed in butter; 1 c. water chestnuts, sliced; 1 lb. shredded sharp Cheddar cheese; 4 eggs, beaten; 1 can cream of celery soup; 1 c. buttered bread crumbs

Servings: persons

9 slices thin sliced Pepperidge Farm bread
4 c. cooked chicken
1/2 c. mayonnaise
1 tsp. salt
2 c. milk
1 can mushroom soup
1 small jar pimento
1 pt. fresh mushrooms, sauteed in butter
1 c. water chestnuts, sliced
1 lb. shredded sharp Cheddar cheese
4 eggs, beaten
1 can cream of celery soup
1 c. buttered bread crumbs

1
Line a 9 x 13-inch pan with bread slices after buttering. Spread with cooked chicken, mushrooms and chestnuts.
2
Mix mayonnaise and cheese.
3
Spread on top of chicken in pan.
4
Combine eggs, milk and salt; pour over all.
5
Mix soups and pimento plus 1/4 cup milk and spread over all.
6
Cover and refrigerate overnight.
7
Cook at 350u00b0 for 1 1/2 hours.
8
Top with crumbs the last 15 minutes.
9
Let stand 10 minutes before eating.

1767

kcal

Calories

132

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 9 slices thin sliced Pepperidge Farm bread, 4 c. cooked chicken, 1/2 c. mayonnaise, 1 tsp. salt, and more.

Yes, Chicken Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Casserole

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