crustless chicken pot pie
I don't remember where I got this recipe, but was originally called Overnight Chicken Casserole, and It called for chicken , mushroom, and water chestnuts and all the ingredients called for here, with the exception of the veggies, with same procedure. My family really liked it and I made Chicken Pot Pie out of the recipe. They loved it too. The time put into it is well worth the rewards. Hope you all like it as well.
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yield
8 -10
prep time
20 Min
cook time
1 Hr 30 Min
method
Bake
Ingredients For crustless chicken pot pie
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8 sliceday old bread,crusts removed and saved
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4 ccooked, chopped ,chicken
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4 lgeggs
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2 cmilk
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1/2 cmayonnaise
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1/2 tspsalt
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6-8 sliceamerican cheese
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1 cancream of mushroom soup
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1 cancream of chicken soup
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1 jarpimientos, drained
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5 mdpotatoes
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12baby carrots, chopped
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1/2 cfrozen peas
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2 Tbspmelted butter
How To Make crustless chicken pot pie
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1Remove crusts from bread and set aside. Arrange bread slices in a greased 13x9x2 baking dish.
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2Arrange chicken over top of bread. In a small bowl mix the eggs, milk, salt and Mayo. Mix well. Pour over chicken and refridgerate for 4 to six hours .
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3Chop veggies and arrange over the chicken along with the peas. Arrange cheese slices over Veggies.
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4mix the soups and pimientos together well and pour over the top of veggies.
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5I like to cut the breads crusts and bake them with olive oil, garlic powder and Italian spices till hard and crusty. then crumble them , add melted butter and cover top of casserole with crumbs. If you put them in the microwave for 1 minute , then in the oven, it won't take long for them to brown
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6Bake at 350 for about 1 1/2 hours, turn oven down if it gets too brown.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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