Do Ahead Chicken Casserole

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READY IN: 2hrs 5mins
SERVES: 12
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lightly butter a 9x13-inch oven proof dish.
  • Cut crusts off the bread and save.
  • Place bread slices in a single layer in the bottom of the dish.
  • Put chicken on top.
  • Sauté mushrooms in 2 tbsp butter and then put mushrooms on top of the chicken.
  • Sprinkle water chestnuts and pimentos on top of the mushrooms.
  • Dot with mayo and top with cheese.
  • Melt two tbsp butter in skillet, stir in flour until smooth.
  • Whisk in 2 cups broth, bring to a boil, whisking constantly until thickened, set aside.
  • Whisk milk and eggs together and pour over the cheese.
  • Spoon chicken broth sauce over the casserole.
  • Cover and refrigerate overnight.
  • Bring to room temperature and sprinkle with buttered crumbs (see below).
  • Bake in 350°F uncovered for 1-1 1/2 hours.
  • Buttered crumbs:
  • Crumble the crusts of the bread in crumbs.
  • Melt 1/4 cup butter add crumbs and toast for 10-15 minutes .
  • The crumbs can be made ahead and stored in a jar in the fridge.
  • Do not add crumbs to casserole until just before baking.
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