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Company Chicken Casserole

By: Harriett McKay  
"Searching for an entree that's special enough for company, yet easy on the cook? Try this memorable make-ahead meal from Harriett McKay of Cathedral City, California. It features chunks of tender chicken, mushrooms and water chestnuts in a cheesy sauce."

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (2)

Rate/Review | 453 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr 10 Min
Ready In:
1 Hr 25 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 6 slices bread, crust removed
  • 4 cups cubed cooked chicken
  • 1/2 pound fresh mushrooms, sliced
  • 6 tablespoons butter or margarine, divided
  • 1 (8 ounce) can water chestnuts, drained and chopped
  • 1/2 cup mayonnaise
  • 6 slices Monterey Jack cheese
  • 4 slices processed American cheese
  • 3 eggs
  • 1 1/2 cups milk
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
  • 2/3 cup dry bread crumbs

Directions

  1. Place bread in a greased 13-in. x 9-in.x 2-in. baking dish. Top with chicken. In a skillet, saute mushrooms in 2 tablespoons butter until tender. Using a slotted spoon, place mushrooms over chicken. combine water chestnuts and mayonnaise; spoon over mushrooms. Top with cheeses. Beat eggs and milk; pour over cheese. Combine soups; spread over top. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 1 hour. Melt remaining butter; toss with bread crumbs. Sprinkle over the casserole; bake 10 minutes longer.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2007 by Jean L 
This dish was very simple to prepair, and a real crowd pleaser. I made a time saving change by... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2009 by roberta 
this was real tastey MORE

 
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