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Chicken Casserole
Chef:  Shirley Nichols - Vernon, TX          Category:  Main Dishes

package seasoned bread stuffing mix
1 1/2 sticks margarine, melted
1.75 cups water
2 1/2 cups chicken, cooked and diced
1/2 cup onion, chopped
1/4 cup chives, optional
1/2 cup celery, chopped
1/2 cup mayonnaise or salad dressing
3/4 teaspoon salt
1 jar diced pimentos
2 eggs, beaten slightly
1 1/2 cups milk
1 can cream of mushroom soup
grated cheese

Directions: Mix bread stuffing, margarine and water lightly and put 1/2 in buttered casserole dish. Mix chicken, onion, chives, celery, mayonnaise, salt and pimentos and pour over bread mixture. Top with remaining bread stuffing. Beat 2 eggs slightly and add 1 1/2 cups milk. Pour over mixture. Cover with foil and refrigerate overnight. Take out one hour before baking. Spread 1 can cream of mushroom soup over top and bake uncovered at 325°F for 40 minutes. Remove from oven, sprinkle grated cheese on top and bake 10 more minutes.

Notes: Makes a large dish and is very good.