CHICKEN CASSEROLE
6 slices white bread
2 c. chopped, cooked chicken
1/2 c. diced celery
1/4 c. minced green pepper
1/4 c. minced onion
3 eggs
1 can water chestnuts
1 1/2 c. milk
1 tsp. salt
1/8 tsp. pepper
1 (10 1/2 oz.) can cream of
mushroom soup
1/2 c. sour cream or 1/2 c.
mayonnaise
1/2 c. grated Cheddar cheese
paprika
Cube bread, leaving on crusts. Combine with chicken,
celery, green pepper and onion. Place in well buttered 2-quart
shallow baking dish. Beat eggs with milk and seasonings. Pour
over bread mixture. Do not stir. Refrigerate several hours or
overnight. Combine soup with sour cream. Spread over top of
casserole and bake in 300 degrees oven for 1 hour. (Deep casserole,
cook about 1 1/2 hours with lid on.) During last 10 minutes of
baking, sprinkle with grated cheese and paprika; leave uncov-
ered. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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