Chicken Casserole

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This creamy, cheesy casserole also features water chestnuts and mushrooms.

Ingredients

  • 6 slices Bread; crusts removed
  • 4 C. Cooked chicken; cubed
  • 1/2 lb. Fresh mushrooms; sliced
  • 6 Tbs. Butter; divided
  • 8 oz. Water chestnuts, canned;-drained and chopped
  • 1/2 C. Mayonnaise
  • 6 slices Monterey jack cheese
  • 4 slices Processed American cheese
  • 3 Eggs
  • 1 1/2 C. Milk
  • 1 can Cream of mushroom soup
  • 1 can Cream of chicken soup
  • 2/3 C. Dry bread crumbs

Directions

Place bread in a greased 13 x 9 x 2-inch baking dish. Top with chicken. In a skillet, sauté mushrooms in 2 Tbs. butter until tender. 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 top. Cover and refrigerate overnight. 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.

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