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9 slices white bread, crusts removed 4 c. diced cooked chicken 1 - (4 oz.) can mushrooms, drained 2 - (5 oz.) can sliced water chestnuts 1/2 c. mayonnaise 1 c. Cream of Mushroom soup, undiluted 1 c. Cream of Celery soup, undiluted 4 eggs 2 c. milk 1 tsp. salt 9 slices Cheddar cheese 1/4 c. melted butter Arrange bread slices in bottom of buttered 13 x 9 x 2 inch baking dish. Layer chicken, mushrooms and water chestnuts on bread. Combine mayonnaise and soups; spoon over vegetables. Combine eggs, milk and salt; pour over soup layer. Top with cheese. Refrigerate for 24 hours. Bake at 350 degrees for 1 - 1 1/2 hours; if cheese browns too quickly, loosely cover casserole with aluminum foil. Combine crumbs made from discarded crusts with butter; sprinkle on cheese during last 15 minutes of baking. Recipe may be divided, assembled in smaller casseroles and frozen for later use. Recipe makes approx: 12 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |