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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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This recipe calls for Monterey and Velveeta cheese, you may use 2-3 cups of any cheese that you have on hand -plan ahead this casserole needs to chill for 3-24 hours. Ingredients:
6 slices white bread |
4 cups cooked chicken, cut into bite-size pieces |
1 (10 ounce) can sliced mushrooms, drained (or to taste) |
1/2 cup canned water chestnut, drained and coarsly chopped (or use one small can) |
1 cup mayonnaise |
1 cup monterey jack cheese, shredded |
1 cup velveeta cheese, cubed small |
1 1/2 cups half-and-half or 1 1/2 cups milk |
5 -6 large eggs |
1/2 teaspoon seasoning salt (or to taste) |
1 teaspoon ground black pepper |
1 (10 1/2 ounce) can cream of mushroom soup, undiluted |
1 (10 1/2 ounce) can cream of chicken soup, undiluted |
1/4 cup butter, melted |
1 1/2 cups breadcrumbs |
Directions:
1. Butter a 13 x 9-inch baking dish.
2. Line bottom of pan with bread slices; sprinkle cooked chicken over bread slices.
3. Sprinkle canned drained mushrooms over chicken.
4. Combine water chestnuts and mayo; spoon over mushrooms, then sprinkle with both cheeses.
5. Combine eggs, milk, seasoned salt and black pepper until well combined, then pour over cheese.
6. In a bowl mix the two soups until well combined drizzle over the top of the cheeses.
7. Cover, and chill 3-24 hours to let flavours blend.
8. Remove from fridge; mix breadcrumbs with melted butter, sprinkle over casserole.
9. Bake at 350 degrees F uncovered for 1 hour or more until hot and bubbly.
10. If desied you may sprinkle grated cheese on top the last few minutes of baking, this is optional.
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