Baked Chicken Egg Dish


  • 6 slices white bread
  • 4 cups cooked chicken, cut in pieces
  • 16 ounces mushrooms, cleaned and sliced
  • 2 tablespoons butter
  • 4 ounces sliced water chestnuts, drained and chopped
  • 1/2 cup mayonnaise
  • 8 ounces shredded Monterey Jack or Swiss cheese
  • 4 ounces shredded Cheddar cheese
  • 4 eggs, beaten
  • 1 1/2 cups milk
  • 1-10 3/4 ounce can condensed cream of mushroom soup
  • 1-10 3/4 ounce can condensed cream of chicken soup

Directions: Grease a 13″ x 9″ pan.  Line with bread slices.  Sprinkle chicken over bread.  In a small saucepan, add mushrooms and butter, sauté for 3-5 minutes.  Spoon mushrooms over chicken.  In a small bowl, combine water chestnuts and mayonnaise, spoon over mushrooms.  Sprinkle cheeses over the top of the mixture.  In a small bowl, add eggs and milk, mix well.  Pour over mixture.  In a small bowl, add soups, blend together, spread over cheese.  Cover;  chill overnight.  Bake uncovered in a 350° F oven for 1 1/4 hours.  Serve immediately.

Yield:  10-12 servings




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