Chicken Casserole

Name: Chicken Casserole
Prep time: 24 h
Cook time: 55 min
Total time: 24 h 55 min
Yield: 6 serving(s)
Ingredients: 1 1/2 loaves artisan bread (example-sourdough or French country); 1/2 teaspoon ground sage (this is imperative for this recipe); 2 cups chicken breasts, cooked and diced; 1/2 cup chopped celery; 1/2 cup mayonnaise; 1/2 cup chopped onion; 1/2 teaspoon salt, to taste; 1/2 teaspoon fresh ground black pepper; 2 large eggs; 1 1/2 cups milk; 2 cups cheddar cheese, shredded; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1 cup chicken broth; 3/4 cup whole milk; 1/2 cup heavy cream; salt and pepper, to taste

Submitted by gailanng

"Note: This recipe needs to sit for the whole day or overnight before it can be cooked. From "The Ultimate Casserole Cookbook, Bake Until Bubbly" by Clifford A. Wright."

Download

Ready In:: 24hrs 55mins
Ingredients:: 17
Serves:: 6

ingredients

1 ¹⁄₂ loaves artisan bread (example-sourdough or French country)
¹⁄₂ teaspoon ground sage (this is imperative for this recipe)
2 cups chicken breasts, cooked and diced
¹⁄₂ cup chopped celery
¹⁄₂ cup mayonnaise
¹⁄₂ cup chopped onion
¹⁄₂ teaspoon salt, to taste
¹⁄₂ teaspoon fresh ground black pepper
2 large eggs
1 ¹⁄₂ cups milk
2 cups cheddar cheese, shredded
Bechamel Sauce
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup chicken broth
³⁄₄ cup whole milk
¹⁄₂ cup heavy cream
salt and pepper, to taste

directions

At least 8 hours before you plan to serve this dish. Turn the artisan bread loaf upside down or on it's side. With a sharp knife, remove the entire bottom crust. Slice bottom crust into strips and then 1 inch squares. Gently extract the middle of the loaf and set aside. Cut the rest of the crust into strips and cubes. Keeping them separated from the crusts, gently cube the inside parts of the loaf as well. I found that I needed the crust of 1 loaf and the inside of two loaves.
Spread the crust squares on the bottom of a lightly buttered (can use vegetable oil spray) 9 x 13 x 2 baking dish and sprinkle with the sage.
In a bowl, combine the chicken, celery, mayonnaise, onion, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Spread this mixture over the bread crusts. Arranged the diced white part of the bread over the chicken mixture. In another bowl, beat the eggs with the milk, then pour over the bread. Cover and refrigerate all day or overnight.
Preheat oven to 350 degrees F.
Bechamel Sauce (prepared just prior to baking) :
In a saucepan, melt the butter over medium heat. Add the flour and stir to form a roux. Continue to cook, stirring for about 1 minute. Slowly whisk the chicken broth, milk and cream into this mixture. Season with salt and pepper. Simmer and stir occasionally over low heat until dense, about 12 minutes.
Pour the sauce over the chicken casserole and bake until bubbly and golden, about 45 minutes. Remove the casserole from the oven, sprinkle the cheese on top, then return to the oven and bake until the cheese melts, 8 - 10 minutes. Serve hot.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

View Full Profile