Nine Layer Casserole

Submitted by Kittencalrecipezazz

"This recipe calls for Monterey and Velveeta cheese, you may use 2-3 cups of any cheese that you have on hand ---plan ahead this casserole needs to chill for 3-24 hours."

 

• Ready In: 1hr 25mins
• Ingredients: 15
• Serves: 4-6

ingredients

• 6 slices white bread
• 4 cups cooked chicken, cut into bite-size pieces
• 1 (10 ounce) can sliced mushrooms, drained (or to taste)
• 1⁄2 cup canned water chestnut, drained and coarsly chopped (or use one small can)
• 1 cup mayonnaise
• 1 cup monterey jack cheese, shredded
• 1 cup Velveeta cheese, cubed small
• 1 1⁄2 cups half-and-half or 1 1/2 cups milk
• 5 -6 large eggs
• 1⁄2 teaspoon seasoning salt (or to taste)
• 1 teaspoon ground black pepper
• 1 (10 1/2 ounce) can cream of mushroom soup, undiluted
• 1 (10 1/2 ounce) can cream of chicken soup, undiluted
• 1⁄4 cup butter, melted
• 1 1⁄2 cups breadcrumbs

directions

1. Butter a 13 x 9-inch baking dish.
2. Line bottom of pan with bread slices; sprinkle cooked chicken over bread slices.
3. Sprinkle canned drained mushrooms over chicken.
4. Combine water chestnuts and mayo; spoon over mushrooms, then sprinkle with both cheeses.
5. Combine eggs, milk, seasoned salt and black pepper until well combined, then pour over cheese.
6. In a bowl mix the two soups until well combined drizzle over the top of the cheeses.
7. Cover, and chill 3-24 hours to let flavours blend.
8. Remove from fridge; mix breadcrumbs with melted butter, sprinkle over casserole.
9. Bake at 350 degrees F uncovered for 1 hour or more until hot and bubbly.
10. If desied you may sprinkle grated cheese on top the last few minutes of baking, this is optional.