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“This recipe calls for Monterey and Velveeta cheese, you may use 2-3 cups of any cheese that you have on hand ---plan ahead this casserole needs to chill for 3-24 hours.”
1hr 25mins

Ingredients Nutrition

  • 6 slices white bread
  • 4 cups cooked chicken, cut into bite-size pieces
  • 1 (10 ounce) can sliced mushrooms, drained (or to taste)
  • 12 cup canned water chestnut, drained and coarsly chopped (or use one small can)
  • 1 cup mayonnaise
  • 1 cup monterey jack cheese, shredded
  • 1 cup Velveeta cheese, cubed small
  • 1 12 cups half-and-half or 1 12 cups milk
  • 5 -6 large eggs
  • 12 teaspoon seasoning salt (or to taste)
  • 1 teaspoon ground black pepper
  • 1 (10 1/2 ounce) can cream of mushroom soup, undiluted
  • 1 (10 1/2 ounce) can cream of chicken soup, undiluted
  • 14 cup butter, melted
  • 1 12 cups breadcrumbs


  1. Butter a 13 x 9-inch baking dish.
  2. Line bottom of pan with bread slices; sprinkle cooked chicken over bread slices.
  3. Sprinkle canned drained mushrooms over chicken.
  4. Combine water chestnuts and mayo; spoon over mushrooms, then sprinkle with both cheeses.
  5. Combine eggs, milk, seasoned salt and black pepper until well combined, then pour over cheese.
  6. In a bowl mix the two soups until well combined drizzle over the top of the cheeses.
  7. Cover, and chill 3-24 hours to let flavours blend.
  8. Remove from fridge; mix breadcrumbs with melted butter, sprinkle over casserole.
  9. Bake at 350 degrees F uncovered for 1 hour or more until hot and bubbly.
  10. If desied you may sprinkle grated cheese on top the last few minutes of baking, this is optional.

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