| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Eggs |
|
Poultry |
12 |
Servings |
INGREDIENTS
| 9 |
sl |
Bread |
| 4 |
c |
Cooked chicken; cubed |
| 1/2 |
lb |
Fresh mushrooms |
| 1/4 |
lb |
Butter |
| 1 |
cn |
(8-oz) water chestnuts; drained; sliced |
| 1/2 |
c |
Mayonnaise |
| 9 |
sl |
Cheddar cheese |
| 4 |
|
Eggs |
| 2 |
c |
Milk |
| 1/2 |
ts |
Salt |
| 1 |
|
Jar (small) pimento; sliced |
| 1 |
cn |
Cream of celery soup |
| 1 |
cn |
Cream of mushroom soup |
INSTRUCTIONS
Butter a 9x13-inch pan. Remove & reserve crust from bread. Line pan with
bread (crusts removed). Top with chicken. Sauce mushrooms in butter & add
chestnuts. Spread on top of chicken. Dot with mayonnaise & place slices of
cheese on top. Beat eggs, adding milk & salt. Mix soups & pimento with egg
& milk mixture. Spoon over top. Cover with foil & refrigerate overnight.
Bake at 350 for 1 hour 45 minutes. Uncover the last 15 minutes & top with
buttered bread crumbs (crusts which have been run in oven to dry &
crumbled). Serves 12. Freezes well.
RITA FLETCHER
NEWPORT, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“People disappoint. God doesn’t.”