Categories: Casserole, Chicken, Main Dish

Ingredients

• 6 slices white bread , crusts removed
• 2 cups boneless chicken breasts , cooked and diced
• 4 tablespoons butter
• 1/4 lb fresh mushrooms , sliced
• 1/4 cup mayonnaise
• 1 cup cheddar cheese , shredded
• 1 cup milk
• 1 (10 3/4 ounce) can cream of celery soup
• 2 eggs , beaten
• 2 tablespoons pimiento , chopped (or roasted red peppers)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup breadcrumbs

Directions

1. eheat oven to 350. Line the bottom of a buttered 13×9 baking pan with the bread. Cut the bread slices to fit. Spread the chicken out evenly over top of the bread.

2. In a small frying pan, melt 2 tablespoons of butter over medium heat. Add mushrooms and saute until slightly browned, about 3-5 minutes. Remove from heat, add mayonnaise. Mix well and spoon evenly over chicken.

3. Sprinkle cheese evenly over mushroom mixture.

4. In a large bowl, combine milk, soup, eggs, pimiento, salt and pepper. Mix well and pour evenly over top.

5. Bake 1 hour until toothpick inserted near center comes out clean.

6. Sprinkle breadcrumbs over top and dot with slivers of the remaining 2 tablespoons of butter.

7. Bake for about 10 minutes more or until the breadcrumbs are lightly browned.

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