Cheesy Chicken Crunch Casserole

Do Ahead Chicken Casserole 🍗🧀

Description: This is another do-ahead casserole, making life so easy! The water chestnuts give a nice crunch, and the casserole has a smooth, gentle taste. Hope you enjoy it.

Recipe Category: Lunch/Snacks
Keywords: Chicken, Poultry, Cheese, Vegetable, Meat, Canadian, Weeknight, Oven, < 4 Hours, Easy

Nutritional Information (per serving):

Calories: 304.9
Fat: 17.1g
Saturated Fat: 8.9g
Cholesterol: 130.4mg
Sodium: 413.5mg
Carbohydrates: 17g
Fiber: 1.3g
Sugar: 2g
Protein: 20.3g

Servings: 12

Yield: 2 cups

Ingredients:

Quantity	Ingredient
4	Butter
9	Margarine
1/4	Butter (for sauce)
4	Fresh mushrooms
8	Sliced water chestnuts
1	Pimiento
1	Mayonnaise
1/2	Cheddar cheese
3/4	Flour
1/4	Chicken broth
2	Eggs
4	Milk
2 cups	Bread slices (crusts off)

Instructions:

Preparation: Lightly butter a 9×13-inch ovenproof dish. Cut crusts off the bread slices and save. Place bread slices in a single layer in the bottom of the dish. Put chicken on top.
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Layering: Sauté mushrooms in 2 tbsp butter and then place them on top of the chicken. Sprinkle water chestnuts and pimientos on top of the mushrooms. Dot with mayonnaise and top with cheddar cheese.
Prepare Sauce: Melt 1/4 cup butter in a skillet, stir in flour until smooth. Whisk in 1/4 cup chicken broth, bring to a boil, whisking constantly until thickened, then set aside.
Egg Mixture: Whisk milk and eggs together and pour over the cheese.
Add Sauce: Spoon chicken broth sauce over the casserole.
Chill: Cover and refrigerate overnight.
Preheat: Bring the casserole to room temperature before baking.
Buttered Crumbs:
- Crumble the crusts of the bread into crumbs.
- Melt 1/4 cup butter, add crumbs, and toast for 10-15 minutes.
- The crumbs can be made ahead and stored in a jar in the fridge. Do not add crumbs to casserole until just before baking.
Baking: Bake uncovered in a preheated 350°F oven for 1 to 1 1/2 hours.