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"The belly rules the mind."--Spanish Proverb

Luncheon Chicken Bake Recipe

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This recipe for Luncheon Chicken Bake is from Barbara Clarke's 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:  
6 slices white bread
2 boneless, skinless chicken breasts, (2 cups) cooked and diced
½ c. onions, diced
¼ c. pimentos, diced
½ c. celery, diced
2 eggs, beaten
1½ c. milk
½ c. mayonnaise
¾ tsp. salt
½ c. sharp cheese, shredded
1 can cream of mushroom soup
Directions:
Directions:
The day before serving; cube half of the bread slices and line bottom of 8X8 casserole dish. Combine chicken, onion, pimento, celery, eggs, milk, salt, and mayo with remaining 3 slices of bread cubed. Spread on top of bread cubes already in casserole dish. Spread the mushroom soup evenly over the mixture. Chill overnight.
One hour before serving, bake at 325º for 1 hour. Top with cheese for last 15 minutes of baking.

 

 

 

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