Company Chicken Casserole Recipe

  • 6 slices bread, crust removed
  • 4 cups cubed cooked chicken
  • 1/2 pound fresh mushrooms, sliced
  • 6 tablespoons butter or margarine, divided
  • 1 (8 ounce) can water chestnuts, drained and chopped
  • 1/2 cup mayonnaise
  • 6 slices Monterey Jack cheese
  • 4 slices processed American cheese
  • 3 eggs
  • 1 1/2 cups milk
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
  • 2/3 cup dry bread crumbs
  1. Place bread in a greased 13-in. x 9-in.x 2-in. baking dish. Top with chicken. In a skillet, saute mushrooms in 2 tablespoons butter until tender. Using a slotted spoon, place mushrooms over chicken. combine water chestnuts and mayonnaise; spoon over mushrooms. Top with cheeses. Beat eggs and milk; pour over cheese. Combine soups; spread over top. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 1 hour. Melt remaining butter; toss with bread crumbs. Sprinkle over the casserole; bake 10 minutes longer.