Chicken Casserole

Name: Chicken Casserole
Yield: serves 6
Ingredients: 2 cups cubed cooked chicken; 2 cups breadcrumbs; 1 cup cooked rice; 1 cup milk; One 2-ounce jar pimentos, finely chopped; 1 1/2 teaspoons salt; Pinch of cayenne pepper; 4 eggs, well beaten; One 10 3/4-ounce can cream of mushroom soup; 1 cup heavy cream

December 14, 2011

Recipe information

Yield
serves 6

Ingredients

2 cups cubed cooked chicken

2 cups breadcrumbs

1 cup cooked rice

1 cup milk

One 2-ounce jar pimentos, finely chopped

1 1/2 teaspoons salt

Pinch of cayenne pepper

4 eggs, well beaten

One 10 3/4-ounce can cream of mushroom soup

1 cup heavy cream

Preparation

In a large bowl, combine the chicken, breadcrumbs, rice, milk, pimentos, salt, and cayenne. Stir in the eggs. Pour the mixture into a buttered 2-quart baking dish and bake at 325 degrees for 1 hour. For the sauce, in a small saucepan stir together the soup and cream and heat until bubbly. Serve the sauce on the side.

Paula Deen's Kitchen Classics

TagsCasserole American Chicken Poultry Rice Rice & Grains Main Dinner Easy Oven Bake Cookbooks

Recipe notes

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