Company Chicken Casserole

Bea Jaye Herman 2

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.

Modified from: Company Chicken Casserole

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Serving size has been adjusted!

Original recipe yields 50 servings



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  1. Place bread in 3 a greased Steam table pan 2 inch sides.(Slice a gluten-free Hamburger bun 3 times and put in Seperate Casserole) Top with chicken. In a skillet, saute mushrooms and onions in butter until tender. Using a slotted spoon, place mushrooms over chicken. combine water chestnuts and mayonnaise; spoon over mushrooms. Melt Cheeses, Milk and Chicken base mixture put evenly over mayo layer. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350 degrees F until reaches 160 degree temperature Check at 11am. Uncover and top off with melted butter toss with breadcrumbs. Sprinkle over the casserole; bake 10 minutes longer.
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