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    Sandwiched Chicken Casserole

    Source of Recipe


    List of Ingredients

    6 slices white bread
    4 cooked, cubed chicken breasts
    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 Campbell's Cream of Chicken soup
    1 cup shredded Cheddar cheese


    Place 6 slices of the toasted bread in the bottom of a lightly greased 9 x 13 inch baking dish. Sprinkle the chicken, celery and onion on top of the bread, then cover with the other 6 slices of toasted bread. 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. Preheat oven to 325F. Bake dish, covered, 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. Makes 4 to 6 servings.




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