Company Chicken Casserole |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Searching for an entree that's special enough for company, yet easy on the cook? Try this memorable make-ahead meal from Harriett McKay of Cathedral City, California. It features chunks of tender chicken, mushrooms and water chestnuts in a cheesy sauce. Ingredients:
6 slices bread, crusts removed |
4 cups cubed cooked chicken |
1/2 pound fresh mushrooms, sliced |
6 tablespoons butter, divided |
1 can (8 ounces) water chestnuts, drained and chopped |
1/2 cup mayonnaise |
6 slices monterey jack cheese |
4 slices process american cheese |
3 eggs |
1-1/2 cups milk |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
2/3 cup dry bread crumbs |
Directions:
1. Place bread in a greased 13-in. x 9-in. baking dish. Top with chicken. In a skillet, saute mushrooms in 2 tablespoons butter until tender.
2. Using a slotted spoon, place mushrooms over chicken. Combine water chestnuts and mayonnaise; spoon over mushrooms. Top with cheeses. Beat eggs and milk; pour over cheese. Combine soups; spread over top. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour. Melt remaining butter; toss with bread crumbs. Sprinkle over the casserole; bake 10 minutes longer. Yield: 10-12 servings.
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