Chicken Casserole

13 ingredients
9 steps

Ingredients

  • 9 slices thin sliced Pepperidge Farm bread
  • 4 c. cooked chicken
  • 1/2 c. mayonnaise
  • 1 tsp. salt
  • 2 c. milk
  • 1 can mushroom soup
  • 1 small jar pimento
  • 1 pt. fresh mushrooms, sauteed in butter
  • 1 c. water chestnuts, sliced
  • 1 lb. shredded sharp Cheddar cheese
  • 4 eggs, beaten
  • 1 can cream of celery soup
  • 1 c. buttered bread crumbs

Directions

  1. 1
    Line a 9 x 13-inch pan with bread slices after buttering. Spread with cooked chicken, mushrooms and chestnuts.
  2. 2
    Mix mayonnaise and cheese.
  3. 3
    Spread on top of chicken in pan.
  4. 4
    Combine eggs, milk and salt; pour over all.
  5. 5
    Mix soups and pimento plus 1/4 cup milk and spread over all.
  6. 6
    Cover and refrigerate overnight.
  7. 7
    Cook at 350° for 1 1/2 hours.
  8. 8
    Top with crumbs the last 15 minutes.
  9. 9
    Let stand 10 minutes before eating.

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