"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Chicken Bread Pudding Recipe

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This recipe for Chicken Bread Pudding, by , is from My Kitchen is CLOSED , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Delores Davis
Added: Sunday, October 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 slices firm-textured white bread, crusts removed
2 c. chopped cooked chicken
4 T. butter or margarine
1/4 pound fresh mushrooms, sliced
1 can (8oz) water chestnuts, drained & sliced
1/4 c. mayonnaise
1 c. shredded Cheddar cheese
1 can (10 3/4 oz) cream of celery soup
2 eggs beaten
2 T. chopped pimiento
1 t. salt
1/4 t. ground pepper
1/2 c. bread crumbs.

Directions:
Directions:
Preheat oven to 350. Line bottom of 13x9 buttered baking dish with bread, cutting slices to fit. Top with chopped chicken. In small frying pan, melt 2 T. of the butter over medium heat. Add mushrooms and saute until browned, 3-5 minutes. Remove from heat, add water chestnuts and mayonnaise. Mix well and spoon over chicken. Sprinkle cheese over all.

In large bowl, combine milk, soup, eggs, pimiento, salt, and pepper. Mix until well blended. Pour over chicken. Bake 1 hour, until toothpick comes out clean. Sprinkle on bread crumbs; dot with slivers of remaining 2 T. butter. Bake for 10 minutes, until crumbs are lightly browned.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
M-M-M Good!!

 

 

 

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