Chicken Sandwich Casserole

Chicken Sandwich Casserole
  • 12 slices white bread, lightly toasted
  • 4 cups chopped cooked chicken breast
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 4 eggs, beaten
  • 1 cup mayonnaise
  • 2 cups milk
  • salt and pepper to taste
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup shredded Cheddar cheese


  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.

03/27/2017
Chicken Sandwich Casserole, recipe PT15M PT1H 5 455 calories

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