Ah, Chicken Casserole! How I love this dish. It’s one of those recipes that bring back a rush of fond memories from my childhood. My mom used to make it for us on chilly winter nights, and the warmth of the dish, combined with the love she put into it, just made everything better. Chicken casserole is a dish that’s been enjoyed by families for generations. It’s a dish that’s deeply embedded in many cultures, including ours. And there’s a good reason for it. It’s hearty, comforting, and absolutely delicious. The combination of tender chicken, creamy sauces, and a crispy topping is a match made in heaven. This chicken casserole recipe would make a great addition to your weeknight dinner rotation. It’s easy to make, can be prepared in advance, and is perfect for those nights when you just want something warm and comforting to eat. Plus, it’s a great way to use up leftover chicken. So, why do I love this recipe? It’s simple. It’s a dish that’s full of flavor, comfort, and history. It’s a dish that brings people together and creates wonderful memories. And that, my friends, is what cooking is all about.
Ingredients
- 8 slices day old bread, remove crust and save
- 4 c. chopped cooked chicken
- 1 jar sliced mushrooms
- 1 can water chestnuts, drained
- 4 eggs
- 2 c. milk
- 1/2 c. mayonnaise
- 1/2 tsp. salt
- 6 to 8 slices American cheese
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- 2 Tbsp. oleo
- 2 oz. chopped pimentos, drained
Baking Instructions
- Arrange bread in 13 x 9 x 2-inch baking dish.
- Top with chicken; cover with mushrooms and chestnuts.
- In bowl, beat eggs; blend in milk, mayonnaise and salt.
- Pour over chicken.
- Arrange chicken on top.
- Add soups and pimentos.
- Cover and refrigerate overnight.
- Crumble bread crusts; toss with melted oleo.
- Bake for 1 1/4 hours at 325°.
- Let stand 10 minutes.
Calorie: 600
Total cooking time: 1 hour 45 minutes
Difficulty level: Medium
The Great Chicken Casserole Catastrophe (Not Really)
So, there I was, staring down the barrel of a 13 x 9 x 2-inch baking dish, armed with nothing but bread. Not just any bread, mind you. Day-old bread. Eight slices of it. What was this crazy recipe asking me to do? Wars have been started over less.
Bread: The Humble Hero
First thing’s first, I had to remove the crusts. Now, if you’re anything like me, you’re thinking, “Why would I do such a thing? The crust is the best part!” But I’m a rule follower, so I did it. And just like a good squirrel storing nuts for winter, I saved those crusts. Believe me, they’ll come back into play later.
Chicken, Mushrooms, Chestnuts: The Unholy Trinity
Next up, I had to top this bread layer with 4 cups of chopped, cooked chicken. Then came the mushrooms and water chestnuts. If you’ve never worked with water chestnuts before, let me tell you, they’re slippery little buggers. I lost more on the floor than made it into the dish. I swear, they were practicing for the Olympics in Synchronized Kitchen Diving.
Eggs, Milk, Mayo… Oh My!
In a separate bowl, I beat the eggs. Not because they’d wronged me in any way. It’s just what the recipe called for. Into that went the milk, mayonnaise, and salt. This was blended until it resembled a concoction that I’m sure Frankenstein’s monster would’ve refused to drink. But, fear not! This was poured over the chicken, not served as a cocktail.
Chicken, Again? Seriously?
The recipe then asked me to arrange MORE chicken on top. I’m not one to question authority, but I was starting to see clucks in my dreams. Then came the soups, cream of celery and cream of mushroom, and chopped pimentos. If you can open a can without splattering at least a little on your shirt, I salute you. You’re a better man (or woman) than I.
The Night’s Watch
This little dish of ours then had to be covered and refrigerated overnight. I swear I could hear it softly humming lullabies to the cheese and oleo that were patiently waiting their turn.
Crumbly Crusts and Melting Oleo
Remember those crusts we saved? Time to crumble them up and toss them with melted oleo. I don’t know who oleo is, but his job seems pretty easy. Melt and mix. Melt and mix.
Baking, Waiting, and More Waiting
Into the oven, this went for 1 1/4 hours at 325°. I won’t lie, I sat in front of the oven for most of that time, hypnotized by the slow bubbling and shifting colors. I’m pretty sure I saw Elvis in there at one point. Once it was out, I had to let it stand for 10 minutes. Ten long, agonizing, hunger-filled minutes.
The Moment of Truth
Finally, the moment had come. The chicken casserole was ready. I dished it out and took a bite… and it was worth every second of the wait. Every can I opened, every slippery water chestnut, even the haunting clucks in my dreams.
The moral of the story? Cooking can be a wild ride, folks. But as long as you can laugh at the flying chestnuts and cheese-induced dreams, it’s all worth it in the end. Especially when there’s a delicious chicken casserole waiting for you.
