Chicken Casserole Golden Oldie

"A good one for busy women to throw together before work & the blending of flavors is from being refrigerated. Hearty - serve with a vegie and salad. I'm going to test using my crockpot and will post results later. Recipe originally (I've made a few changes& shown as optional) from Johnie Mae Barber of Oklahoma and is over 50 years old, considered her family's all time favorite."
 
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Ready In:
1hr 30mins
Ingredients:
13
Yields:
1 13 x 9
Serves:
6-8
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ingredients

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directions

  • Remove crusts from bread, cover and set aside.
  • Arrange bread slices in a greased 13x9" baking dish.
  • Top with chopped chicken; cover with drained mushrooms and water chestnuts.
  • In a small bowl, beat eggs and blend in milk, mayonnaise and salt.
  • Pour over chicken in dish.
  • Arrange cheese on top (American or Cheddar).
  • Combine soups and pimientos and pour over cheese.
  • Cover and refrigerate for 8+ hours (overnight stated in original recipe).
  • Before baking, crumble crusts and toss with melted butter Optional: Use crushed potato chips.
  • Sprinkle bread crumbs or chips over casserole.
  • Bake uncovered at 325 degrees for 1 hr 15 minutes.
  • Let stand 10 minutes before cutting.
  • (Cooking time does not include boiling chicken meat).

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RECIPE SUBMITTED BY

<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat &amp; potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>
 
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