Ingredients
-
6
-
2
-
4
-
1/4
-
1/4
-
1
-
1
-
1
-
2
-
2
-
1
-
1/4
-
1/2
-
-
Directions
Chicken Bread Pudding,This is comfort food- rich, delicious and satisfying! We just love it! Try this, you’ll love it. Your family won’t be able to stop eating it.,I made this recipe with leftover Turkey and stale croissants. The croissants made the dish lighter and buttery which made it perfect for use as a side dish or entree!! Delicious!!,Very satisfying dish! It reminds you of Thanksgiving. It would be a great meal to make with left over turkey. We used a sturdier rosemary bread instead of white bread which really was delicious and served it with peas and cranberry sauce. Yummo!
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Steps
|
1
Done
|
Preheat Oven to 350. Line the Bottom of a Buttered 13x9 Baking Pan With the Bread. Cut the Bread Slices to Fit. Spread the Chicken Out Evenly Over Top of the Bread. |
|
2
Done
|
in a Small Frying Pan, Melt 2 Tablespoons of Butter Over Medium Heat. Add Mushrooms and Saute Until Slightly Browned, About 3-5 Minutes. Remove from Heat, Add Mayonnaise. Mix Well and Spoon Evenly Over Chicken. |
|
3
Done
|
Sprinkle Cheese Evenly Over Mushroom Mixture. |
|
4
Done
|
in a Large Bowl, Combine Milk, Soup, Eggs, Pimiento, Salt and Pepper. Mix Well and Pour Evenly Over Top. |
|
5
Done
|
Bake 1 Hour Until Toothpick Inserted Near Center Comes Out Clean. |
|
6
Done
|
Sprinkle Breadcrumbs Over Top and Dot With Slivers of the Remaining 2 Tablespoons of Butter. |
|
7
Done
|
Bake For About 10 Minutes More or Until the Breadcrumbs Are Lightly Browned. |
