1. In a medium bowl, combine diced chicken, soy sauce, vinegar, sesame oil, chili paste with garlic, 1 teaspoon dry mustard, scallions, red pepper, and water chestnuts. Mix well and set aside.
2. Turn half the bread cubes into a buttered 11x7 inch baking dish. Sprinkle with half the cheese. Distribute half the chicken mixture over cheese. Cover with remaining bread cubes and remaining chicken mixture. Top with remaining cheese.
3. Beat together eggs, milk, and remaining 3/4 teaspoon dry mustard until blended. Pour evenly over casserole. Cover with plastic wrap. Refrigerate for several hours, or overnight.
4. Preheat oven to 350?. Bake, uncovered, 40 to 45 minutes, until top is golden and center is set. Let cool 5 minutes, then cut into squares or rectangles to serve.
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|Serving Size: 1 Serving (336g)|
|Recipe Makes: 5|
|Calories from Fat: 415 (63%)|
|Amt Per Serving||% DV|
|Total Fat 46.1g||61 %|
|Saturated Fat 18.8g||94 %|
|Monounsaturated Fat 16.7g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 285.1mg||88 %|
|Sodium 636.4mg||22 %|
|Potassium 749.8mg||20 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 13.5g|
|Protein 44.7g||64 %|
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Calories per serving: 661
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