Try this Baked Chicken Brunch Casserole recipe, or contribute your own.
Suggest a better descriptionCasserole: Butter a 9x13 inch pyrex dish. Butter one side of each bread slice and place 6 slices in the prepared dish, buttered side down. Layer the chicken, onion and cheese over the bread. Cover the layers with the remaining bread slices, buttered side up. In a medium bowl, combine the eggs and milk. Pour over the casserole and sprinkle with paprika. Refrigerate overnight. Bake in a 325 ? oven for 1 to 1 1/4 hours. Top the cooked casserole with the Sour Cream Sauce and garnish with parsley or cherry tomatoes. Sour Cream Onion Sauce: In a medium saucepan, cook the onion in the butter until soft, but not browned. Stir in the flour, cream, salt and pepper. Bring mixture to a boil, stirring constantly until blended. Stir in the sour cream until heated thoroughly, but do not boil. This recipe comes from The American Country Inn Bed and Breakfast Cookbook (volume II), ISBN 1-55853-218-8 (paperback). Recipe by: La Grange Plantation Bed and Breakfast Inn, Henderson, NC Posted to recipelu-digest Volume 01 Number 535 by PLK1028
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Serving Size: 1 Serving (619g) | ||
Recipe Makes: 8 | ||
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Calories: 1323 | ||
Calories from Fat: 971 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 107.9g | 144 % | |
Saturated Fat 50g | 250 % | |
Monounsaturated Fat 36.6g | ||
Polyunsanturated Fat 12.9g | ||
Cholesterol 1055.4mg | 325 % | |
Sodium 863mg | 30 % | |
Potassium 817.7mg | 22 % | |
Total Carbohydrate 35g | 10 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 33.6g | ||
Protein 55g | 79 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1323
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