"This is comfort food- rich, delicious and satisfying! We just love it! Try this, you'll love it. Your family won't be able to stop eating it."
white bread, crusts removed
boneless chicken breasts, cooked and diced
fresh mushrooms, sliced
cheddar cheese, shredded
1 (10 3/4 ounce) cans
cream of celery soup
( or roasted red peppers)
Preheat oven to 350. Line the bottom of a buttered 13x9 baking pan with the bread. Cut the bread slices to fit. Spread the chicken out evenly over top of the bread.
In a small frying pan, melt 2 tablespoons of butter over medium heat. Add mushrooms and saute until slightly browned, about 3-5 minutes. Remove from heat, add mayonnaise. Mix well and spoon evenly over chicken.
Sprinkle cheese evenly over mushroom mixture.
In a large bowl, combine milk, soup, eggs, pimiento, salt and pepper. Mix well and pour evenly over top.
Bake 1 hour until toothpick inserted near center comes out clean.
Sprinkle breadcrumbs over top and dot with slivers of the remaining 2 tablespoons of butter.
Bake for about 10 minutes more or until the breadcrumbs are lightly browned.