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Chicken Casserole


8 SLICES BREAD
1/2 TSP. SAGE OR POULTRY SEASONING
2 CUPS COOKED CHICKEN, DICED
1/4 CUP ONION, DICED
1/2 CUP CELERY, DICED
1/2 CUP MAYONNAISE
1/2 TSP. SALT
1/8 TSP. PEPPER
2 EGGS
1 1/2 CUPS MILK
1 CAN CREAM OF CHICKEN SOUP
1 CUP MILK
2 CUPS CHEDDAR CHEESE, GRATED


1. Cut crusts from bread and dice crusts. Spread in bottom of sprayed 9″X13″
baking dish. Stir in sage or poultry seasoning.

2. Combine chicken, onion, celery mayonnaise, salt and pepper. Pour over
crusts of bread. Cut remaining bread into squares and sprinkle over chicken
mixture.

3. Beat eggs with 1 1/2 cups milk. Pour over bread squares, cover and
refrigerate overnight or all day.

4. Mix soup with 1 cup milk. Pour over all and bake uncovered at 325 degrees
for one hour. Top with cheese and bake additional ten minutes or until cheese
is melted.

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