Chicken Croissant Bake

1. 1

   Arrange half of the croissant cubes in an ungreased square 8 x 8 baking dish.

2. 2

   Sprinkle with 1/2 cup of the cheese, all of the chicken and onions.

3. 3

   Arrange remaining croissants over the top.

4. 4

   Beat milk, eggs, mustard and salt.

5. 5

   pour over casserole.

6. 6

   Cover and refrigerate at least 2 hours, but no more than 24 hours.

7. 7

   Bake uncovered at 325u00b0F for 1 to 1 1/4 hours, or until tests clean.

8. 8

   Sprinkle with remaining 1/2 cup cheese.

9. 9

   Bake 2 minutes more, or until cheese melts.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.