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. —Johnie Mae Barber, Oklahoma City, Oklahoma
Overnight Chicken Casserole
Overnight Chicken Casserole
Prep Time
20 min
Cook Time
1 hour 15 min
Yield
10 servings
Ingredients
- 8 slices day-old white bread
- 4 cups chopped cooked chicken
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1 can (8 ounces) sliced water chestnuts, drained
- 4 large eggs, lightly beaten
- 2 cups 2% milk
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- 6 to 8 slices American cheese
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 jar (2 ounces) chopped pimientos, drained
- 2 tablespoons butter, melted
Directions
- Remove the crusts from bread and set aside. Arrange bread slices in a greased 13x9-in. baking dish. Top with chicken; cover with the mushrooms and water chestnuts.
- In a large bowl, whisk the eggs, milk, mayonnaise and salt. Pour over chicken mixture. Arrange cheese on top. Combine soups and pimientos; pour over cheese. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking; preheat oven to 325°. Crumble reserved crusts; toss with melted butter. Sprinkle over top. Bake, uncovered, for 1-1/4 hours or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts
1 serving: 438 calories, 27g fat (9g saturated fat), 164mg cholesterol, 1093mg sodium, 22g carbohydrate (6g sugars, 3g fiber), 26g protein.
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