CRUSTLESS CHICKEN POT PIE
I don't remember where I got this recipe, but was originally called Overnight Chicken Casserole, and It called for chicken , mushroom, and water chestnuts and all the ingredients called for here, with the exception of the veggies, with same procedure. My family really liked it and I made Chicken Pot Pie out of the recipe. They...
Provided by Billie Blair
Categories Casseroles
Time 1h50m
Number Of Ingredients 14
Steps:
- 1. Remove crusts from bread and set aside. Arrange bread slices in a greased 13x9x2 baking dish.
- 2. Arrange chicken over top of bread. In a small bowl mix the eggs, milk, salt and Mayo. Mix well. Pour over chicken and refridgerate for 4 to six hours .
- 3. Chop veggies and arrange over the chicken along with the peas. Arrange cheese slices over Veggies.
- 4. mix the soups and pimientos together well and pour over the top of veggies.
- 5. I like to cut the breads crusts and bake them with olive oil, garlic powder and Italian spices till hard and crusty. then crumble them , add melted butter and cover top of casserole with crumbs. If you put them in the microwave for 1 minute , then in the oven, it won't take long for them to brown
- 6. Bake at 350 for about 1 1/2 hours, turn oven down if it gets too brown.
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