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Cook1 hr 15 mins
From my Family Recipe Box, here's a nostalgic look at an overnight chicken casserole. From the Family Recipe Box, in Grandma's handwriting. Attributed to Luelle Swanson. Note from Julie: I can see many things I'd do differently with this recipe to update it. I'd add garlic, for more flavor, and more onions. Perhaps green onions, as well. Some cayenne, too.
- 1 loaf good white bread or 1 loaf potato bread
- 1⁄2 cup butter, soft
- 2 cups diced chicken or 2 cups seafood, if you'd like a seafood casserole
- 3 ounces canned mushrooms
- 1 cup finely minced celery
- 2 tablespoons minced onions
- 4 eggs, beaten
- 2 cups milk
- 1 cup mayonnaise
- 1 can cream of mushroom soup
- 1 cup grated cheese (cheddar, jack, gouda, etc, "or" mixture)
- Cut crusts from enough slices of bread to cover bottom of a 9x12x2 inch pan or larger.
- Butter both sides of the bread and lay in pan.
- Mix together the chicken, mushrooms, celery, and onion and cover the bread with the mixture.
- Be sure the celery is finely minced so that it will be sure to cook through.
- Mix together the eggs, milk, and mayonnaise and pour it over the chicken mixture.
- Top with slices of buttered bread (crusts removed), same as bottom.
- (Cover with plastic wrap.) Let stand in refrigerator overnight or during all day.
- This must be done for good recipe.
- When ready to put in oven, spread can of undiluted cream of mushroom soup on top.
- Bake 1 1/4 hour at 350 degrees for crusty top.
- Sprinkle with grated cheese when done and broil for 3 to 5 minutes.