Last week you voted for Chicken Gumbo (pg 149W) and this recipe turned out to be very good. The best part is that you make it the night before and then leave it in the refrigerator until you are ready to cook it. I cut the recipe in half, so that is why my pictures will be a little different than the actual recipe.
9 slices bread
4 cups cooked chicken
1/2 cup mayonnaise
4 eggs, beaten
1 tsp salt
9 slices cheese
1/4 cup melted butter
1 cup milk
1 cup chicken broth
2 cans cream of celery soup
Remove crust from bread and place bread in bottom of casserole. Put chicken over bread. Pour a mixture of eggs, milk, broth, mayonnaise and salt over chicken. Then spread the soup undiluted over this and top with cheese slices. Brown bread crusts in butter and sprinkle over the top. Cover and refrigerate overnight. Bake uncovered for 1 1/4 hour at 350 degrees. Also good with turkey.
Four pieces of bread fit perfectly in a 9 x 9 pan.
I cooked two chicken breasts for the recipe.
Pouring the egg/milk mixture.
I wasn't sure how to brown the bread crusts, so I put them on a baking sheet and poured the butter on top. Then I put them in the oven until they were as brown as I wanted.
When I make this recipe again I will use a whole slice of bread to make bread crumbs in addition to the crust, because there weren't many bread crumbs.
Everything assembled and ready to go into the refrigerator overnight.
The final product. My cheese got a little long because I left it in the oven too long.