Cooking great food is easy using oil infusions! For cooking, use infused oils for basic ones or sprinkle them over salads.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
Ingredients
- 8 slices white bread, cut into 1/2-inch cubes, divided
- 3 cups cooked, cubed chicken breast meat
- ½ cup mayonnaise
- ½ cup chopped bell pepper (any color)
- ½ cup chopped celery
- ½ cup chopped onion
- 1 cup frozen peas
- salt and freshly-ground black pepper, to taste
- 1 ½ cups milk
- 2 large eggs, lightly beaten
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup shredded Cheddar cheese
Instructions
- Spread half of the bread cubes into the bottom of a greased 13×9-inch casserole dish.
- 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.
- Whisk milk and eggs together, and pour over casserole. Cover and refrigerate overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Remove casserole from the refrigerator, uncover, and spread condensed soup evenly over the top.
- Bake in the preheated oven for 40 minutes.
- Sprinkle cheese over top, and continue baking until golden brown and heated through, 20 to 25 minutes more.
- Turkey works well as a substitute for chicken, and cream of celery soup is a good sub for the cream of mushroom soup. I typically make this in two smaller casserole dishes, cook one, and the other goes into the freezer without the soup and cheese.
Reviews
I grew up eating this casserole. My mom used to make it all the time and while she is no longer here, I’d like to still make it and think of her and all her wonderful recipes. This is actually a really good casserole
I have so much fun trying these throwback, family heritage recipes! They are always simple in concept and execution with ingredients most people have on hand. They may be simple flavors but they ARE often surprisingly good and somehow, you can almost feel the love from the dish. Followed exactly except husband is sensitive to raw onions (and they never quite fully cook in many casseroles) so instead of boiling the chicken, sautéd chicken cubes with the onion. Also had a funny oops! While I planned to omit the peas (husband’s least favorite veggie), since he was helping prepare this recipe to have in the oven when I got home, misread the recipe and added a can of CHICKPEAS!?! While I wouldn’t necessarily keep that change, it actually wasn’t bad! Thanks lutzflcat!