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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Breakfast Chicken Casserole Recipe

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This recipe for Breakfast Chicken Casserole is from 150 Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 slices white bread - crust removed
4 cups cooked, chopped chicken
1/2 or 1 c fresh mushrooms, sliced
1/4 c margarine or butter
8 oz. can water chestnuts, sliced
1/2 c mayonnaise
1-2 oz. jar red pimento (if desired)
9 slices sharp cheddar cheese
4 eggs - well beaten
2 cups of milk
1 tsp salt
1 can cream of mushroom soup
1 can cream of celery soup
2 cups bread crumbs (use crust from slices of bread for crumbs)
Directions:
Directions:
Spay with cooking spray and then line 9x13 glass casserole with bread. Top with chicken. Cook mushrooms in butter for 5 minutes. Add to chicken. Add water chestnuts. Dot with mayonnaise. Top with cheese. Combine eggs, milk and salt. Pour over other ingredients. Mix soups and pimento, and then spoon over the top of the other ingredients. Cover and refrigerate over night. Bake 1 1/2 hours at 350º. Add crumbs last 15 minutes.
Personal Notes:
Personal Notes:
Great brunch casserole.

 

 

 

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