Chicken Bread Pudding

13 ingredients
7 steps

Ingredients

  • 6 slices white bread, crusts removed
  • 2 cups boneless chicken breasts, cooked and diced
  • 4 tablespoons butter
  • 1/4 lb fresh mushrooms, sliced
  • 1/4 cup mayonnaise
  • 1 cup cheddar cheese, shredded
  • 1 cup milk
  • 1 (10 3/4 ounce) can cream of celery soup
  • 2 eggs, beaten
  • 2 tablespoons pimiento, chopped (or roasted red peppers)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup breadcrumbs

Directions

  1. 1
    Preheat oven to 350. Line the bottom of a buttered 13x9 baking pan with the bread. Cut the bread slices to fit. Spread the chicken out evenly over top of the bread.
  2. 2
    In a small frying pan, melt 2 tablespoons of butter over medium heat. Add mushrooms and saute until slightly browned, about 3-5 minutes. Remove from heat, add mayonnaise. Mix well and spoon evenly over chicken.
  3. 3
    Sprinkle cheese evenly over mushroom mixture.
  4. 4
    In a large bowl, combine milk, soup, eggs, pimiento, salt and pepper. Mix well and pour evenly over top.
  5. 5
    Bake 1 hour until toothpick inserted near center comes out clean.
  6. 6
    Sprinkle breadcrumbs over top and dot with slivers of the remaining 2 tablespoons of butter.
  7. 7
    Bake for about 10 minutes more or until the breadcrumbs are lightly browned.

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