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Chicken Water Chestnut Casserole Recipe

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This recipe for Chicken Water Chestnut Casserole is from The Hinkle Family Cookbook Project, 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:  
5-6 slices of bread (crust removed)
2 c. cooked (cubed) chicken
4 oz. water chestnuts (drained and chopped)
4 oz. mushrooms (drained)
1/4 c. mayonnaise
5 oz. can mushroom soup (undulated)
5 oz. can celery soup (undulated)
1/4 c. pimentos (chopped)
5 slices English or American cheese
2 eggs
1 c. milk
1/2 tsp. salt
1 c. seasoned bread crumbs
1/4 c. butter
Directions:
Directions:
Line a greased pan with bread
Layer with chicken, water chestnuts and mushrooms
Dot with mayo
Combine soups and pour over ingredients
Add pimentos and top with cheese slices
Mix eggs, milk and salt
Pour over ingredients
Refrigerate at least 4 hours, overnight is best

Bake at 350º (covered) for 1 hour
Line oven with foil-bottom tends to get too brown
Combine bread crumbs and butter. Sprinkle over the top
Bake (uncovered) for 30 min.
This recipe freezes very well

 

 

 

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