Total Time
25hrs 15mins
Prep 24 hrs
Cook 1 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.

Ingredients Nutrition

  • 1 loaf good white bread or 1 loaf potato bread
  • 12 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)

Directions

  1. Cut crusts from enough slices of bread to cover bottom of a 9x12x2 inch pan or larger.
  2. Butter both sides of the bread and lay in pan.
  3. Mix together the chicken, mushrooms, celery, and onion and cover the bread with the mixture.
  4. Be sure the celery is finely minced so that it will be sure to cook through.
  5. Mix together the eggs, milk, and mayonnaise and pour it over the chicken mixture.
  6. Top with slices of buttered bread (crusts removed), same as bottom.
  7. (Cover with plastic wrap.) Let stand in refrigerator overnight or during all day.
  8. This must be done for good recipe.
  9. When ready to put in oven, spread can of undiluted cream of mushroom soup on top.
  10. Bake 1 1/4 hour at 350 degrees for crusty top.
  11. Sprinkle with grated cheese when done and broil for 3 to 5 minutes.