OVERNIGHT CHICKEN CASSEROLE

By Nana_CAM

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 eggs
• 2 cups milk
• 1/2 cup mayonnaise
• 1/2 teaspoon salt
• 6 to 8 sliced (6 ounces) process American cheese
• 1 jar pimientos
• 1 can (10 3/4 ounces) condensed cream of celery soup, undiluted
• 1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
• 2 tablespoons butter, melted

Details

Servings 8

Preparation

Step 1

1. Remove crusts from bread; set aside. Arrange bread slices in a greased 13-in. x 9-in. baking dish. Top with chicken, cover with mushrooms and water chestnuts.

2. In a bowl, whisk eggs, blend in milk, mayonnaise and salt. Pour over chicken. Arrange cheese on top. Conbine soups and pimientos, pour over cheese. Cover and refrigerate overnight.

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

Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.