This chicken casserole is a very old recipe given to me by my mother-in-law who always served it with a black cherry Jell-O salad. Over the years, it has become a family thing, and we all still enjoy it.
Ingredients
- slices white bread: 8 piece (cut into 1/2 inch cubes, divided)
- cooked, cubed chicken breast meat: 3 cups
- mayonnaise: 0.5 cup
- bell pepper (any color): 0.5 cup (chopped)
- celery: 0.5 cup (chopped)
- onion: 0.5 cup (chopped)
- frozen peas: 1 cup
- salt and freshly-ground black pepper: (to taste)
- ½ cups milk: 1 piece
- eggs, lightly: 2 piece (beaten)
- condensed cream of mushroom soup: 1 can (10.75 ounce can)
- cheddar cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
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Spread half of the bread cubes into the bottom of a greased 13x9-inch casserole dish.
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Stir chicken, mayonnaise, bell pepper, celery, onion, and peas together in a large bowl; season with salt and pepper. Spread chicken mixture on top of bread cubes. Top with remaining bread cubes.
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Whisk milk and eggs together, and pour over casserole. Cover and refrigerate overnight.
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Preheat the oven to 325 degrees F (165 degrees C). Remove casserole from the refrigerator, uncover, and spread condensed soup evenly over the top.
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Bake in the preheated oven for 40 minutes.
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Sprinkle cheese over top, and continue baking until golden brown and heated through, 20 to 25 minutes more.
