Chicken Sandwich Casserole

29

"These are excellent! You can also follow this same recipe and vary the sandwich filling, using ham and broccoli or grilled cheese instead. I've used many different combinations of fillings, from tuna to hamburger, and they're all great. It's a fun recipe to experiment with!"

Ingredients

1 h 5 m {{adjustedServings}} servings 589 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 589 kcal
  • 29%
  • Fat:
  • 38.9 g
  • 60%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 859 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

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  1. Place 6 slices of the toasted bread in the bottom of a lightly greased 9x13 inch baking dish. Sprinkle the chicken, celery and onion on top of the bread, then cover with the other 6 slices of toasted bread.
  2. In a medium bowl mix together the beaten eggs, mayonnaise, milk and salt and pepper to taste. Pour this mixture over the sandwiches, then top with soup; cover baking dish and refrigerate overnight.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Bake dish, covered, at 325 degrees F (165 degrees C) for 45 minutes; remove cover, sprinkle with cheese, and bake for another 30 minutes, uncovered. Remove from oven and let cool and set for 10 minutes before serving.
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Reviews

29
  1. 42 Ratings

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A more accurate name would be "cheese & chicken bread pudding", because that's what it is. Made the recipe as stated. Did not care for the sogginess nor the bland flavor. Will not make this agai...

This recipe has potential. Our family of three considers it a "keeper" so that immediately says it's good. I would consider adding cheese to the chicken before laying the top layer of bread. ...

More preparation than I am used to but this came out very good. My husband probably enjoyed this the most. Both daughters were not happy with the onion, but I personally liked this dish as wel...