Title: Baked chicken brunch casserole
 Categories: Luncheon
      Yield: 8 Servings
 
     12 sl Day-old white bread; crusts
           -removed
           Butter
      3 c  Cooked chicken; roughly
           -chopped
    1/2 c  Onion; chopped
  1 1/2 c  Cheddar cheese; grated
      6    Eggs; beaten
  2 1/2 c  Milk
           Paprika
           Parsley or cherry tomatoes
           -to garnish
           Sour cream onion sauce
    1/2 c  Butter or margarine
    1/2 c  Onion; chopped
      2 tb Flour
      1 c  Light cream
      1 ts Salt
    1/2 ts White pepper
    3/4 c  Sour cream
 
  Casserole: Butter a 9x13 inch pyrex dish. Butter one side of each
  bread slice and place 6 slices in the prepared dish, buttered side
  down. Layer the chicken, onion and cheese over the bread. Cover the
  layers with the remaining bread slices, buttered side up.
  
  In a medium bowl, combine the eggs and milk. Pour over the casserole
  and sprinkle with paprika. Refrigerate overnight. Bake in a 325 °
  oven for 1 to
    1 1/4    hours.
  
  Top the cooked casserole with the Sour Cream Sauce and garnish with
  parsley or cherry tomatoes.
  
  Sour Cream Onion Sauce: In a medium saucepan, cook the onion in the
  butter until soft, but not browned. Stir in the flour, cream, salt
  and pepper. Bring mixture to a boil, stirring constantly until
  blended. Stir in the sour cream until heated thoroughly, but do not
  boil.
  
  This recipe comes from The American Country Inn Bed and Breakfast
  Cookbook (volume II), ISBN 1-55853-218-8 (paperback).
  
  Recipe