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Chicken Strata Recipe

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

Gayle Groskopf
Added: Sunday, April 17, 2005


8 slices bread, crusts removed
4 cups cooked chicken, cubed (about 8 breasts)
1/2 lb. mushrooms
1 - 8oz. can water chestnuts, sliced
1/2 cup mayo
8 slices sharp cheese
2 oz. jar pimento, chopped
ripe olives, chopped
1 can cream of mushroom soup
1 can cream of celery soup
4 eggs, beaten
1 - 1/2 cups milk
1 cup buttered bread crumbs
slivered almonds, toasted

Butter both sides of bread and put in a buttered 9x13 pan. Cover with a layer of chicken, mushrooms (which have been sauteed in butter) and water chestnuts. Dot with mayo. Put on a layer of sliced cheese. Mix the soups together and stir in pimento. Spoon mixture of beaten eggs and milk. Cover with foil and let stand several hours or overnight in refrigerator. Bake at 350 degrees for 1 - 1/2 hours. 1/2 hour before baking time is up, remove foil and sprinkle bread crumbs on top and then the toasted almonds. Finish baking uncovered. Let stand 10 - 15 minutes before serving.

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