Chicken Delight
Total preparation time: 25 minutes
Serves: 18Ingredients:
- 1 loaf of bread, cubed
- 6 cups chicken, cooked and diced
- 1 teaspoon garlic powder
- 1 cup celery, diced
- 1/2 cup minced onion
- 3 eggs
- 2 1/2 cups milk
- 1 cup monterey jack cheese, grated
- 1 cup cheddar cheese, grated
- 1/2 cup almonds, sliced
- salt and pepper to taste
- 1 can water chestnuts, sliced
- 2 cups mayonaise, divided
- 1 large can cream of chicken soup
Steps:
- In a 9x13 glass baking pan, put 1/2 loaf of cubed bread on bottom of greased pan. In a bowl, mix together chicken, celery, onion, water chestnuts, salt and pepper, and 1 cup mayonaise. Spread on top of bread, then add rest of loaf of cubed bread.
- Mix eggs and milk, pour on top of mixture. Bake covered 40 minutes at 350 degrees. Remove foil; mix 1 large can of cream of chicken soup and a cup of mayonaise and spread on top.
- Bake another 10 minutes more. Add shredded cheeses and bake another 10 minutes. Before serving top with sliced almonds. With this dish, I always let it sit for several minutes before I cut and serve it. I like to make all my casseroles the day before and then refrigerate overnight and bake as directed. It just adds more flavor to the dish.