Try this Overnight Chicken Casserole recipe, or contribute your own.
Suggest a better descriptionRemove crusts from bread and set aside. Arrange bread slices in a greased 13x9x2 inch baking dish. Top with chicken; cover with mushrooms and water chestnuts. In bowl, beat egs; blend in milk, mayonnaise and salt. Pour over chicken. Arrange cheese on top. Combine soups and pimientos; pour over cheese. Cover and refrigerate overnight. Before bakin, crumble crusts and toss with melted butter. Sprinkle over casserole. Bake, uncovered, at 325 for 1 hr 15 minutes or until set. Let stand 10 minutes before cutting.
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Serving Size: 1 Serving (137g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 341 | ||
Calories from Fat: 183 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.4g | 27 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 167.6mg | 52 % | |
Sodium 423mg | 15 % | |
Potassium 220.7mg | 6 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 13.5g | ||
Protein 23.9g | 34 % | |
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: 341
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