"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken and Bread Casserole Recipe

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This recipe for Chicken and Bread Casserole, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie Simonson
Added: Monday, June 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 slices of bread cubed
1/2 c. diced celery
1/2 c. diced onion
1/2 c. mayonnaise
1 t. salt
1/2 t pepper

1 can sliced mushrooms
2-3 cups cubed chicken

2 eggs
1 1/2 c. chicken broth
1/2 c. milk

1 can cream of mushroom soup
1/2 c. milk

Directions:
Directions:
Mix bread, celery, onion, salt pepper and mayonnaise together.

Put half the bread mixture in the bottom of a greased 9x13 casserole.
Sprinkle with mushrooms then chicken.
Top with remaining bread mixture.

Beat eggs, broth and milk together and pour over bread. Cover and refrigerate for 2 to 24 hours. (can be frozen at this stage.)

Before cooking add 1/2 c. milk to the soup and spread over the top of the casserole.

Bake uncovered at 350 degrees for 1 hour.

Number Of Servings:
Number Of Servings:
8

 

 

 

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