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Categories:
chicken onion celery lemon juice Accent salt mayonnaise Bread eggs cream of mushroom soup shredded cheese
Viewed: 32 - Published at: 6 years agoIngredients
- 3 to 4 c. diced chicken
- 2 Tbsp. chopped onion
- 1 c. diced celery
- 2 Tbsp. lemon juice
- 1 Tbsp. Accent
- 1/2 tsp. salt
- 1/2 to 3/4 c. Hellmann's mayonnaise
- sliced bread cubes (3/4 loaf)
- 3 eggs
- 1 pt. half and half
- 1 can cream of mushroom soup
- 1 c. shredded cheese
Method
- Butter 9 x 13-inch pan.
- Line with cubed bread, then cover with chicken salad.
- Put whole bread slices on top.
- Mix half and half with eggs; pour over top.
- Cover and put in refrigerator overnight.
- Next day, pour soup on top and bake in a 350° oven for 1 hour and 20 minutes, uncovered.
- Put cheese on top and bake 15 minutes more.
