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Categories:
white bread chicken mushrooms water chestnuts eggs milk mayonnaise salt American cheese condensed cream condensed cream pimentos margarine
Viewed: 90 - Published at: 9 years agoIngredients
- 8 slices day-old white bread
- 4 c. chopped cooked chicken
- 1 (4 1/2 oz.) jar sliced mushrooms
- 1 can water chestnuts, sliced
- 4 eggs
- 2 c. milk
- 1/2 c. mayonnaise
- 1/2 tsp. salt
- 6 to 8 slices process American cheese
- 1 can condensed cream of celery soup
- 1 can condensed cream of mushroom soup, undiluted
- 1 (2 oz.) jar chopped pimentos, drained
- 2 Tbsp. margarine, melted
Method
- Remove crust from bread.
- Set aside.
- Arrange bread slices in a greased 13 x 9 x 2-inch baking dish.
- Top with chicken; cover with mushrooms and chestnuts.
- In a bowl, beat eggs.
- Blend in milk, mayonnaise and salt.
- Pour over chicken.
- Arrange cheese on top. Combine undiluted soups and pimiento; pour over cheese.
- Cover and refrigerate overnight.
- Before baking, crumble crust; toss with butter and sprinkle over casserole.
- Bake, uncovered, at 325° for 1 1/4 hours.
- Yields 8 to 10 servings.
