Chicken Bread Pudding

Submitted by Realtor by day, Chef by night

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 13
• Serves: 6-8

ingredients

• 6 slices white bread, crusts removed
• 2 cups boneless chicken breasts, cooked and diced
• 4 tablespoons butter
• 1⁄4 lb fresh mushrooms, sliced
• 1⁄4 cup mayonnaise
• 1 cup cheddar cheese, shredded
• 1 cup milk
• 1 (10 3/4 ounce) can cream of celery soup
• 2 eggs, beaten
• 2 tablespoons pimiento, chopped (or roasted red peppers)
• 1 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄2 cup breadcrumbs

directions

1. 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.
2. 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.
3. Sprinkle cheese evenly over mushroom mixture.
4. In a large bowl, combine milk, soup, eggs, pimiento, salt and pepper. Mix well and pour evenly over top.
5. Bake 1 hour until toothpick inserted near center comes out clean.
6. Sprinkle breadcrumbs over top and dot with slivers of the remaining 2 tablespoons of butter.
7. Bake for about 10 minutes more or until the breadcrumbs are lightly browned.

Reviews

[Doggie Mom]

Very satisfying dish! It reminds you of Thanksgiving. It would be a great meal to make with left over turkey. We used a sturdier rosemary bread instead of white bread which really was delicious and served it with peas and cranberry sauce. Yummo!

 

[Lori Mama]

This is really tasty. I used whole wheat bread, made the crumbs out of the crusts and roasted my own pepper. Made for Everyday Holiday Tag game. :)