 
| Gourmet Chicken Casserole
9 slices of Bread, cut into cubes
4 cups of cubed, cooked chicken
1/2 pound of mushrooms, sliced
Butter
1 can of Water chestnuts, sliced
1 cup of diced celery
1/2 cup of finely chopped onion
2 ounces of Pimento, chopped
2 tablespoons of lemon juice
1/2 cup of Miracle Whip
1 cup of Grated cheese
2 cups of chicken broth
1 cup of cream of celery soup
1 teaspoon of salt
1/4 teaspoon of pepper
1 cup of cream of mushroom soup
3/4 cup of buttered bread crumbs |
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Place 2/3 of the cubed bread in a buttered 10 x 14" pan. Sauté the chicken and the mushrooms in some butter. Mix water chestnuts, celery, onion, pimento, lemon juice and Miracle Whip. Spread over bread cubes. Add remaining cubes on top. Sprinkle on grated cheese. Mix the chicken broth, cream of celery soup, salt and pepper. Pour over cheese. Refrigerate overnight. Spread Mushroom soup over top. Bake at 350ºF. for 1-1/2 hours. Sprinkle with buttered crumbs the last 15 minutes. Remove from oven. Let rest 15 minutes before cutting into squares. Posted to bakery-shoppe digest V1 Number 030 by Peggy Makolondra <pmakolon@mail.wiscnet.net> on Apr 15, 1997
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