Chicken Casserole

Janie Williams, Lillie School

  • 4 cups diced chicken
  • 9 slices white bread
  • 2 small cans sliced mushrooms
  • 1/4 cup butter
  • 8 oz can water chestnuts, drained and sliced
  • 1/2 cup mayonnaise
  • 9 slices Kraft® cheese
  • 4 eggs, well beaten
  • 2 cup milk
  • Salt
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 12 oz can chopped pimento
  • 1 cup buttered bread crumbs

Butter baking dish; line with 9 slices of bread, side by side; top with diced chicken, mushrooms and chestnuts. Dot with margarine. Lay a slice of cheese on each slice of bread. Beat eggs and milk together and pour over all of this. Mix soup together; add last with buttered crumbs on top of the whole thing.

Cover with foil and bake at 325° for 45 minutes.





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