Gourmet chicken casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | slices | Bread cut into cubes |
| 4 | cups | Cubed, cooked chicken |
| ½ | pounds | Mushrooms, sliced |
| Butter | ||
| 1 | can | Water chestnuts, sliced |
| 1 | cup | Diced celery |
| ½ | cup | Finely chopped onion |
| 2 | ounces | Pimento, chopped |
| 2 | tablespoons | Lemon juice |
| ½ | cup | Miracle Whip |
| 1 | cup | Grated cheese |
| 2 | cups | Chicken broth |
| 1 | cup | Cream of celery soup |
| 1 | teaspoon | Salt (1 ts??) |
| ¼ | teaspoon | Pepper |
| 1 | cup | Cream of mushroom soup |
| ¾ | cup | Buttered bread crumbs |
Directions
Place ⅔ of the cubed bread in a buttered 10 x 14" pan. Saute the chicken and the mushrooms in some butter. Mix water chestnuts, celery, onion, pimento, lemon juice and Miracle Whip. Spread over bread cubes. Add remaining cubes on top. Sprinkle on grated cheese. Mix the chicken broth, cream of celery soup, salt and pepper. Pour over cheese. Refrigerate overnight. Spread Mushroom soup over top. Bake at 350F for 1-½ hours.
Sprinkle with buttered crumbs the last 15 minutes. Remove from oven. Let rest 15 minutes before cutting into squares. Posted to bakery-shoppe digest V1 Number 030 by Peggy Makolondra <pmakolon@...> on Apr 15, 1997