"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 Casserole Recipe

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This recipe for Chicken Casserole, by , is from Joan Stewart's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Stewart
Added: Wednesday, June 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 - 2 1/2 cups cooked chicken in bite-sized pieces
2/3 cups chopped onion
2/3 cups chopped celery
2/3 cups chopped bell pepper
2/3 cups mayonnaise
1/3 cup chicken broth
salt and pepper to taste
8 slices bread, cubed
2 eggs
1 1/2 cup milk
1 10 3/4 oz. can cream of mushroom soup
1/2 soup can of milk
1/2 cup cheese, grated

Directions:
Directions:
Combine chicken, onion, pepper, celery, mayonnaise, broth, salt and pepper.

Place 4 slices of cubed bread in bottom of 3 qt. casserole and spread chicken mixture over.

Beat eggs into milk and pour over chicken.

Put other four pieces of bread cubes over mixture and refrigerate overnight (or freeze until ready to serve).

When ready, mix 1 can mushroom soup with 1/2 can milk and heat until smooth.

Pour over chicken.

Cover with grated cheese and bake at 325 for 1 1/2 hours.

Number Of Servings:
Number Of Servings:
10

 

 

 

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