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Overnight Chicken Casserole

By: Johnie Mae Barber  
"I don't know where this casserole originated, but the recipe was given to me some 40 years ago. It's my family's all-time favorite. Not only is it a great 'company' meal, it's also well-received at potluck dinners."

Rating: This weblink has been rated 3 times with an average star rating of 3.7 Read Reviews (1)

Rate/Review | 190 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr 15 Min
Ready In:
1 Hr 35 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 8 slices day-old white bread
  • 4 cups chopped, cooked chicken meat
  • 1 (4.5 ounce) jar sliced mushrooms, drained
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 4 eggs
  • 2 cups milk
  • 1/2 cup mayonnaise
  • 1/2 teaspoon salt
  • 6 slices process American cheese
  • 1 (10.75 ounce) can condensed cream of celery soup, undiluted
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1 (2 ounce) jar chopped pimientos, drained
  • 2 tablespoons butter or margarine, melted

Directions

  1. Remove the crusts from bread and set aside. Arrange bread slices in a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken; cover with the mushrooms and water chestnuts. In a bowl, beat eggs; blend in milk, mayonnaise and salt. Pour over chicken. Arrange cheese on top. Combine soups and pimientos; pour over cheese. Cover and refrigerate overnight. Before baking, crumble crusts; toss with melted butter. Sprinkle over casserole. Bake, uncovered, at 325 degrees F for 1-1/4 hours or until set. Let stand 10 minutes before cutting.
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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2007 by capegirl 
I don't know if I did something wrong, but I think I followed the instructions accurately,... MORE

 
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