| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains, Eggs |
|
Poultry |
10 |
Servings |
INGREDIENTS
| 12 |
sl |
Pepperidge Farm bread |
| 4 |
c |
Sharp cheese |
| 4 |
c |
Sliced chicken |
| 1/2 |
lb |
Fresh mushrooms; sliced |
|
sm |
Amount butter |
| 1 |
cn |
(8-oz) water chestnuts; sliced |
| 1 |
cn |
(4-oz) pimento; chopped |
| 1 |
cn |
Celery soup |
| 1 |
cn |
Cream of mushroom soup |
| 2 |
c |
Milk |
| 1/2 |
c |
Mayonnaise |
| 4 |
|
Eggs; well beaten |
|
|
Salt; pepper, Worcestershire and lemon juice to taste |
INSTRUCTIONS
SAUCE
Butter a large baking dish. Line bottom of dish with bread slices; top
with chicken, mushrooms (which have been sauted in butter), water chestnuts
and cheese. Dot with mayonnaise and cheese. Combine eggs, milk, and
seasoning and pour over the chicken mixture. Mix soups and pimento; spread
over all. Cover tightly with foil and store in refrigerator overnight. Then
bake in a preheated 350 degree oven for 1-1/2 hours, covered. During the
last few minutes of baking open the foil and put buttered bread crumbs and
grated cheese on the top. Serves 10 to 12.
REFRIGERATE OVERNIGHT
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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