Baked chicken brunch casserole
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Baked chicken brunch casserole
  Chicken    Brunch    Casserole  
Last updated 6/12/2012 1:06:02 AM. Recipe ID 31329. Report a problem with this recipe.
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      Title: Baked chicken brunch casserole
 Categories: Luncheon
      Yield: 8 Servings
     12 sl Day-old white bread; crusts
      3 c  Cooked chicken; roughly
    1/2 c  Onion; chopped
  1 1/2 c  Cheddar cheese; grated
      6    Eggs; beaten
  2 1/2 c  Milk
           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
  This recipe comes from The American Country Inn Bed and Breakfast
  Cookbook (volume II), ISBN 1-55853-218-8 (paperback).

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Recipe ID 31329 (Apr 03, 2005)

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