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Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

A good one for busy women to throw together before work & the blending of flavors is from being refrigerated. Hearty - serve with a vegie and salad. I'm going to test using my crockpot and will post results later. Recipe originally (I've made a few changes& shown as optional) from Johnie Mae Barber of Oklahoma and is over 50 years old, considered her family's all time favorite.

Ingredients Nutrition

Directions

  1. Remove crusts from bread, cover and set aside.
  2. Arrange bread slices in a greased 13x9" baking dish.
  3. Top with chopped chicken; cover with drained mushrooms and water chestnuts.
  4. In a small bowl, beat eggs and blend in milk, mayonnaise and salt.
  5. Pour over chicken in dish.
  6. Arrange cheese on top (American or Cheddar).
  7. Combine soups and pimientos and pour over cheese.
  8. Cover and refrigerate for 8+ hours (overnight stated in original recipe).
  9. Before baking, crumble crusts and toss with melted butter Optional: Use crushed potato chips.
  10. Sprinkle bread crumbs or chips over casserole.
  11. Bake uncovered at 325 degrees for 1 hr 15 minutes.
  12. Let stand 10 minutes before cutting.
  13. (Cooking time does not include boiling chicken meat).