Categories: Casserole, Chicken, Main Dish
Ingredients
- 6 slices white bread , crusts removed
- 2 cups boneless chicken breasts , cooked and diced
- 4 tablespoons butter
- 1/4 lb fresh mushrooms , sliced
- 1/4 cup mayonnaise
- 1 cup cheddar cheese , shredded
- 1 cup milk
- 1 (10 3/4 ounce) can cream of celery soup
- 2 eggs , beaten
- 2 tablespoons pimiento , chopped (or roasted red peppers)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
Directions
-
eheat oven to 350. Line the bottom of a buttered 13×9 baking pan with the bread. Cut the bread slices to fit. Spread the chicken out evenly over top of the bread.
-
In a small frying pan, melt 2 tablespoons of butter over medium heat. Add mushrooms and saute until slightly browned, about 3-5 minutes. Remove from heat, add mayonnaise. Mix well and spoon evenly over chicken.
-
Sprinkle cheese evenly over mushroom mixture.
-
In a large bowl, combine milk, soup, eggs, pimiento, salt and pepper. Mix well and pour evenly over top.
-
Bake 1 hour until toothpick inserted near center comes out clean.
-
Sprinkle breadcrumbs over top and dot with slivers of the remaining 2 tablespoons of butter.
-
Bake for about 10 minutes more or until the breadcrumbs are lightly browned.