Baked Chicken Brunch Casserole

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Baked Chicken Brunch Casserole Ingredients

12 sl Day-old white bread; crusts	Sour cream onion sauce
Butter	1/2 c Butter or margarine
3 c Cooked chicken; roughly	1/2 c Onion; chopped
1/2 c Onion; chopped	2 tb Flour
1 1/2 c Cheddar cheese; grated	1 c Light cream
6 Eggs; beaten	1 ts Salt
2 1/2 c Milk	1/2 ts White pepper
Paprika	3/4 c Sour cream
Parsley or cherry tomatoes

Instructions for Baked Chicken Brunch Casserole

Casserole: 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 on Jan 15, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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