Baked chicken brunch casserole

Yield: 8 Servings

Measure Ingredient
12 slices Day-old white bread; crusts removed
\N \N Butter
3 cups Cooked chicken; roughly chopped
½ cup Onion; chopped
1½ cup Cheddar cheese; grated
6 \N Eggs; beaten
2½ cup Milk
\N \N Paprika
\N \N Parsley or cherry tomatoes to garnish
\N \N Sour cream onion sauce
½ cup Butter or margarine
½ cup Onion; chopped
2 tablespoons Flour
1 cup Light cream
1 teaspoon Salt
½ teaspoon White pepper
¾ cup Sour cream

Casserole: Butter a 9x13 inch pyrex dish. Butter one side of each bread slice and place 6 slices in the prepared dish, buttered side down. Layer the chicken, onion and cheese over the bread. Cover the layers with the remaining bread slices, buttered side up.

In a medium bowl, combine the eggs and milk. Pour over the casserole and sprinkle with paprika. Refrigerate overnight. Bake in a 325° oven for 1 to 1 ¼ hours.

Top the cooked casserole with the Sour Cream Sauce and garnish with parsley or cherry tomatoes.

Sour Cream Onion Sauce: In a medium saucepan, cook the onion in the butter until soft, but not browned. Stir in the flour, cream, salt and pepper.

Bring mixture to a boil, stirring constantly until blended. Stir in the sour cream until heated thoroughly, but do not boil.

This recipe comes from The American Country Inn Bed and Breakfast Cookbook (volume II), ISBN 1-55853-218-8 (paperback).

Recipe by: La Grange Plantation Bed and Breakfast Inn, Henderson, NC Posted to recipelu-digest Volume 01 Number 535 by PLK1028 <PLK1028@...> on Jan 15, 1998

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