"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Continental Recipe

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

Daisy Binning-Toye
Added: Wednesday, September 3, 2008


3 C. Bread Dressing (recipe below)
5 C. Cooked Chicken, diced
1 8 Oz. Can Mushroom Pieces, drained
2 5 Oz. Can Water Chestnuts, drained and sliced
1/4 C. Butter, melted
1/2 C. Mayonnaise
8 gram Package Swiss Cheese Slices
2 large eggs
1 C. Milk
1 tsp. Salt
2 Cans Mushroom Soup
1 2 oz. Jar pimento, drained and chopped
1 C. Buttered Coarse Bread Crumbs

For Bread Dressing:
1 Package Seasoned Bread Crumbs
1 C. Warm Water
1 Stick Margarine

For Bread Dressing: Pour water over bread mixture, toss carefully until water is absorbed, add margarine and toss. Measure out 3 Cups.

For Casserole:

Line 13x9x2 buttered casserole with bread dressing, top with Chicken, then mushrooms and water chestnuts. Spoon melted butter over mixture and dot with mayonnaise.

Combine eggs, milk and salt. Pour over. Top with cheese slices. Mix the soup with pimento and spoon over all. Cover with foil and refrigerate over night. Take casserole out about 2 hours before baking. Bake covered for 1 hour at 325. take out of oven, cover with bread crumbs and bake uncovered for 15 minutes. Cover with foil and let stand 20-30 minutes before cutting.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes +overnight +2.5 hours




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