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Chicken Egg Casserole Recipe

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

Barb Broderick
Added: Wednesday, May 3, 2006


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
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 350 for 1 and 1/2 hours -- add bread crumbs for last 15 minutes




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