This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Chicken Church Casserole
Chicken Crescent Casserole
Chicken Rice Casserole
Chicken Casserole
Crunchy Chicken Casserole
more »
Top Related Articles
Perfect Fried Chicken
Rotisserie Chicken Jump-starts Snazzy Meals
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Top Chicken Dinners for Spring
Finger-Lickin' Chicken Dippers
Roasting Chicken
Top 7 Chicken Salad Recipes
Deboning a Chicken Breast
Chicken Soup's On
Related Collections
Canned Cream of Celery Soup
Canned Cream of Mushroom Soup
Canned Mushrooms
Canned Soup and Stock
Canned Vegetables

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

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."

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Cook Time:
1 Hr 15 Min

Ready In:
1 Hr 35 Min

Servings (Help)

US Metric Calculate

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

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.