Chicken bread pudding

8 servings

Ingredients

Quantity Ingredient
6 slices White bread; firm-textured crusts removed
2 cups Chicken; cooked chopped
4 tablespoons Butter -=OR=-
4 tablespoons Margarine;
¼ pounds Mushrooms; fresh sliced
1 can (8-oz) water chestnuts; drained sliced
¼ cup Mayonnaise;
1 cup Cheddar cheese; shreddedd
1 cup Milk;
1 can (10-oz) crean celery soup;
2 Eggs; beaten
1 teaspoon Salt;
2 tablespoons Pimiento; chopped
1 teaspoon Freshly ground pepper;
½ cup Bread crumbs;

Directions

(1). Preheat oven to 350 degrees. Line bottom of a 13 x 9 x 2" buttered baking dish with bread, cutting slices to fit. Top with chopped chicken. (2). In a small frying pan, melt 2 tb of the butter over medium heat. Add mushrooms and saute until browned, 3 to 5 minutes. Remove from heat. Remove from heat. Add water chestnuts and mayonnaise. Mix well and spoon over chicken. Sprinkle cheese over all. (3). In a large bowl, combine milk, soup, eggs, pimiento, salt and pepper. Mix until well blended. Pour over chicken. (4). Bake 1 hour, until a toothpick comes out clean. Sprikle on bread crumbs; dot with slivers of remaining 2 tablespoons butter. Bake for 10 minutes, until crumbs are lightly browned. Source: 365 Ways to Cook Chicken Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 05-02-95

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