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Chicken Sandwich Casserole

By: Teri Denlinger

"These are excellent! You can also follow this same recipe and vary the sandwich filling, using ham and broccoli or grilled cheese instead. I've used many different combinations of fillings, from tuna to hamburger, and they're all great. It's a fun recipe to experiment with!"

Rate/Review | Read Reviews (28)

What to Drink?
	Chardonnay
	Beer

Prep Time:
35 Min

Cook Time:
30 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

12 slices white bread, lightly toasted
4 cups chopped cooked chicken breast
1/2 cup chopped celery
1/2 cup chopped onion
4 eggs, beaten
1 cup mayonnaise
2 cups milk
salt and pepper to taste
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded Cheddar cheese

Directions

Place 6 slices of the toasted bread in the bottom of a lightly greased 9x13 inch baking dish. Sprinkle the chicken, celery and onion on top of the bread, then cover with the other 6 slices of toasted bread.
In a medium bowl mix together the beaten eggs, mayonnaise, milk and salt and pepper to taste. Pour this mixture over the sandwiches, then top with soup; cover baking dish and refrigerate overnight.
Preheat oven to 325 degrees F (165 degrees C).
Bake dish, covered, at 325 degrees F (165 degrees C) for 45 minutes; remove cover, sprinkle with cheese, and bake for another 30 minutes, uncovered. Remove from oven and let cool and set for 10 minutes before serving.