Overnight Chicken Casserole

13 ingredients
9 steps

Ingredients

  • 8 slices day old white bread
  • 4 c. chopped cooked chicken
  • 1 (4 1/2 oz.) jar sliced mushrooms, drained
  • 1 (8 oz.) can sliced water chestnuts, drained
  • 4 eggs
  • 2 c. milk
  • 1/2 c. mayonnaise
  • 1/2 tsp. salt
  • 6 to 8 slices (6 oz.) process American cheese
  • 1 (10 3/4 oz.) can condensed cream of celery soup (undiluted)
  • 1 (10 3/4 oz.) can condensed cream of mushroom soup (undiluted)
  • 1 (2 oz.) jar chopped pimientos, drained
  • 2 Tbsp. butter or margarine, melted

Directions

  1. 1
    Remove the crusts from the bread; set aside.
  2. 2
    Arrange bread slices in a greased 13 x 9 x 2-inch baking dish.
  3. 3
    Top with chicken.
  4. 4
    Cover with the mushrooms and water chestnuts.
  5. 5
    In a bowl, beat eggs; blend in milk, mayonnaise and salt.
  6. 6
    Pour over chicken.
  7. 7
    Arrange cheese on top.
  8. 8
    Combine soups and pimientos; pour over cheese.
  9. 9
    Cover; refrigerate overnight.

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