Chicken bread pudding
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | slices | White bread; firm-textured crusts removed |
| 2 | cups | Chicken; cooked chopped |
| 4 | tablespoons | Butter -=OR=- |
| 4 | tablespoons | Margarine; |
| ¼ | pounds | Mushrooms; fresh sliced |
| 1 | can | (8-oz) water chestnuts; drained sliced |
| ¼ | cup | Mayonnaise; |
| 1 | cup | Cheddar cheese; shreddedd |
| 1 | cup | Milk; |
| 1 | can | (10-oz) crean celery soup; |
| 2 | Eggs; beaten | |
| 1 | teaspoon | Salt; |
| 2 | tablespoons | Pimiento; chopped |
| 1 | teaspoon | Freshly ground pepper; |
| ½ | cup | Bread crumbs; |
Directions
(1). Preheat oven to 350 degrees. Line bottom of a 13 x 9 x 2" buttered baking dish with bread, cutting slices to fit. Top with chopped chicken. (2). In a small frying pan, melt 2 tb of the butter over medium heat. Add mushrooms and saute until browned, 3 to 5 minutes. Remove from heat. Remove from heat. Add water chestnuts and mayonnaise. Mix well and spoon over chicken. Sprinkle cheese over all. (3). In a large bowl, combine milk, soup, eggs, pimiento, salt and pepper. Mix until well blended. Pour over chicken. (4). Bake 1 hour, until a toothpick comes out clean. Sprikle on bread crumbs; dot with slivers of remaining 2 tablespoons butter. Bake for 10 minutes, until crumbs are lightly browned. Source: 365 Ways to Cook Chicken Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 05-02-95