This is another do it ahead casserole, makes life so easy! The water chestnuts give a nice crunch and the casserole has a smooth gentle taste. Hope you enjoy it.
Provided by Bergy
Categories Lunch/Snacks
Time 2h5m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 14
Steps:
- Lightly butter a 9x13-inch oven proof dish.
- Cut crusts off the bread and save.
- Place bread slices in a single layer in the bottom of the dish.
- Put chicken on top.
- Sauté mushrooms in 2 tbsp butter and then put mushrooms on top of the chicken.
- Sprinkle water chestnuts and pimentos on top of the mushrooms.
- Dot with mayo and top with cheese.
- Melt two tbsp butter in skillet, stir in flour until smooth.
- Whisk in 2 cups broth, bring to a boil, whisking constantly until thickened, set aside.
- Whisk milk and eggs together and pour over the cheese.
- Spoon chicken broth sauce over the casserole.
- Cover and refrigerate overnight.
- Bring to room temperature and sprinkle with buttered crumbs (see below).
- Bake in 350°F uncovered for 1-1 1/2 hours.
- Buttered crumbs:.
- Crumble the crusts of the bread in crumbs.
- Melt 1/4 cup butter add crumbs and toast for 10-15 minutes .
- The crumbs can be made ahead and stored in a jar in the fridge.
- Do not add crumbs to casserole until just before baking.
Nutrition Facts : Calories 304.9, Fat 17.1, SaturatedFat 8.9, Cholesterol 130.4, Sodium 413.5, Carbohydrate 17, Fiber 1.3, Sugar 2, Protein 20.3
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