"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Egg Casserole, by Barb Broderick, is from The Haun Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 cups of diced, cooked chicken 7 slices white bread (crust removed and cut up) 1 can mushrooms 1 8 oz can water chestnuts 1/2 cup mayo 8 slices white cheddar or grated 4 eggs well beaten with 1 1/2 cup milk salt 1 can cream of mushroom soup 1 can cream of celery soup 2 cup buttered bread crumbs with 1/2 stick butter
Grease 9x13 pan and put 1 inch water in bottom -- do bread, chicken, mushrooms and water chestnuts and put in pan -- dot with mayo - top with cheese -- combine milk, eggs and salt -- pour over -- top with mixed together soups -- let refrigerate overnight - bake at 350º for 1 and 1/2 hours -- add bread crumbs for last 15 minutes
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