Chicken Salad Sandwich Casserole

"I took this out of the Sara Lee cookbook. I don't like celery, so omitted it. Delicious!!"
 
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Ready In:
1hr 15mins
Ingredients:
9
Serves:
8
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ingredients

  • 12 slices whole wheat bread
  • 4 cups chopped cooked chicken breasts
  • 12 cup chopped onion
  • 34 cup liquid egg substitute
  • 1 cup mayonnaise
  • 2 cups milk
  • salt and pepper
  • 1 (10 3/4 ounce) can mushroom soup, undiluted
  • 1 cup shredded reduced-fat cheddar cheese
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directions

  • Toast the bread slices. Place 6 slices of the toasted bread in the bottom of a lightly greased baking dish. Sprinkle the chicken and onion on top of the bread, then cover with the other 6 slices of toasted bread.
  • In a bowl mix the egg substitute, mayonnaise, milk, and salt and pepper. Pour over the sandwiches, then top with soup. Cover baking dish with aluminum foil, and refrigerate 8 hours, or overnight.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Bake casserole in preheated oven for 45 minutes. Remove cover, sprinkle with cheese, and continue baking 30 minutes. Allow to sit 10 minutes before serving.

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RECIPE SUBMITTED BY

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