Overnight Chicken Casserole

By feeferlump

Ingredients

• 8 slices day old white bread
• 4 cups chopped cooked chicken
• 4 eggs lightly beaten
• 2 cups milk
• 1/2 cup mayonnaise
• 1/2 tsp salt
• 6-8 slices american cheese
• 1 can (10-3/4 oz) cream of chicken soup
• 1 can (10-3/4 oz) cream of celery soup
• 1 jar (2oz) chopped pimientos, drained
• 2 tbs butter, melted

Details

Servings 10

Preparation

Step 1

Remove crust from bread, set aside. Arrange bread slices on greased 13x9 baking dish. Top with chicken.

In a large bowl, whisk the eggs, milk, mayonnaise and salt. Pour over chicken. Arrange cheese on top. Combine soups and pimientos; pour over cheese. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.Crumble reserved crusts; toss with melted butter. Sprinkle over top. Bake uncovered at 325 for 1-1/4 hours or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.