Gourmet chicken casserole

Yield: 1 Servings

Measure Ingredient
9 slices Bread cut into cubes
4 cups Cubed, cooked chicken
½ pounds Mushrooms, sliced
\N \N 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

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

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