By Lainey6605 on September 07, 2007
"I love this casserole. I also love the fact that it doesn't use any "cream of" soups. Plan in advance - the dish must be prepared and refrigerated for two hours and then sit at room temperature for 1 hour before baking. I got this wonderful recipe from Paula Deen's magazine."
Serving Size: 1 (230 g)
Servings Per Recipe: 6
"My family loved this casserole. It was very flavorful and the chicken turned out very moist."
"This recipe was ok but I won't be making it again. It had very little flavor and the combination of chicken and the egg covered bread just really didn't thrill me. Thanks for a new twist but it's just not for me!"