Crustless Chicken Pot Pie
By
Billie Blair
@witch123
1
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.
Ingredients
- 8 slice
- day old bread,crusts removed and saved
- 4 c
- cooked, chopped ,chicken
- 4 large
- eggs
- 2 c
- milk
- 1/2 c
- mayonnaise
- 1/2 tsp
- salt
- 6-8 slice
- american cheese
- 1 can(s)
- cream of mushroom soup
- 1 can(s)
- cream of chicken soup
- 1 jar(s)
- pimientos, drained
- 5 medium
- potatoes
- 12
- baby carrots, chopped
- 1/2 c
- frozen peas
- 2 Tbsp
- melted butter
How to Make Crustless Chicken Pot Pie
- 1Remove crusts from bread and set aside. Arrange bread slices in a greased 13x9x2 baking dish.
- 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 .
- 3Chop veggies and arrange over the chicken along with the peas. Arrange cheese slices over Veggies.
- 4mix the soups and pimientos together well and pour over the top of veggies.
- 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
- 6Bake at 350 for about 1 1/2 hours, turn oven down if it gets too brown.
