Remove 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (137g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 183 (54%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!