| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 9 |
sl |
Bread cut into cubes |
| 4 |
c |
Cubed, cooked chicken |
| 1/2 |
lb |
Mushrooms, sliced |
|
|
Butter |
| 1 |
cn |
Water chestnuts, sliced |
| 1 |
c |
Diced celery |
| 1/2 |
c |
Finely chopped onion |
| 2 |
oz |
Pimento, chopped |
| 2 |
tb |
Lemon juice |
| 1/2 |
c |
Miracle Whip |
| 1 |
c |
Grated cheese |
| 2 |
c |
Chicken broth |
| 1 |
c |
Cream of celery soup |
| 1 |
ts |
Salt (1 ts??) |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Cream of mushroom soup |
| 3/4 |
c |
Buttered bread crumbs |
INSTRUCTIONS
Place 2/3 of the cubed bread in a buttered 10 x 14" pan. Saute 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 350F 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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