Chicken Casserole Golden Oldie |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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A good one for busy women to throw together before work & the blending of flavors is from being refrigerated. Hearty - serve with a vegie and salad. I'm going to test using my crockpot and will post results later. Recipe originally (I've made a few changes& shown as optional) from Johnie Mae Barber of Oklahoma and is over 50 years old, considered her family's all time favorite. Ingredients:
8 slices bread, day old |
4 cups cooked chicken, chopped |
1 (4 ounce) can mushrooms, drained |
1 (8 ounce) can water chestnuts, drained & sliced |
4 eggs or 1/2 cup egg substitute |
2 cups milk |
1/2 cup mayonnaise |
1/2 teaspoon salt |
6 -8 slices american cheese or 1/2 cup grated cheddar cheese |
10 3/4 ounces cream of celery soup |
10 3/4 ounces cream of mushroom soup |
1 (2 ounce) jar pimientos, drained |
2 tablespoons butter (optional) or 2 tablespoons margarine, melted (optional) or 2 -3 cups potato chips, crushed (optional) |
Directions:
1. Remove crusts from bread, cover and set aside.
2. Arrange bread slices in a greased 13x9 baking dish.
3. Top with chopped chicken; cover with drained mushrooms and water chestnuts.
4. In a small bowl, beat eggs and blend in milk, mayonnaise and salt.
5. Pour over chicken in dish.
6. Arrange cheese on top (American or Cheddar).
7. Combine soups and pimientos and pour over cheese.
8. Cover and refrigerate for 8+ hours (overnight stated in original recipe).
9. Before baking, crumble crusts and toss with melted butter Optional: Use crushed potato chips.
10. Sprinkle bread crumbs or chips over casserole.
11. Bake uncovered at 325 degrees for 1 hr 15 minutes.
12. Let stand 10 minutes before cutting.
13. (Cooking time does not include boiling chicken meat).
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