Name: Overnight Chicken Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 8 slices day-old white bread -; 4 cups chopped cooked chicken -; 1 jar (4-1/2 ounces) sliced mushrooms, drained -; 1 can (8 ounces) sliced water chestnuts, drained -; 4 large eggs, lightly beaten -; 2 cups 2% milk -; 1/2 cup mayonnaise -; 1/2 teaspoon salt -; 6 to 8 slices American cheese -; 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted -; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted -; 1 jar (2 ounces) chopped pimientos, drained -; 2 tablespoons butter, melted -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Overnight Chicken Casserole

1. 8 slices day-old white bread -

2. 4 cups chopped cooked chicken -

3. 1 jar (4-1/2 ounces) sliced mushrooms, drained -

4. 1 can (8 ounces) sliced water chestnuts, drained -

5. 4 large eggs, lightly beaten -

6. 2 cups 2% milk -

7. 1/2 cup mayonnaise -

8. 1/2 teaspoon salt -

9. 6 to 8 slices American cheese -

10. 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted -

11. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted -

12. 1 jar (2 ounces) chopped pimientos, drained -

13. 2 tablespoons butter, melted -

How to cook deliciously - Overnight Chicken Casserole

1. Stage

Remove the crusts from bread and set aside. Arrange bread slices in a greased 13x9-in. baking dish. Top with chicken; cover with the mushrooms and water chestnuts.

2. Stage

In a large bowl, whisk the eggs, milk, mayonnaise and salt. Pour over chicken mixture. Arrange cheese on top. Combine soups and pimientos; pour over cheese. Cover and refrigerate overnight.

3. Stage

Remove from the refrigerator 30 minutes before baking; preheat oven to 325°. Crumble reserved crusts; toss with melted butter. Sprinkle over top. Bake, uncovered, for 1-1/4 hours or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.