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.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
8-10
Prep:
20 Min
Cook:
1 Hr 30 Min
Method:
Bake
Ingredients
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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 largeeggs
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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 can(s)cream of mushroom soup
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1 can(s)cream of chicken soup
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1 jar(s)pimientos, drained
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5 mediumpotatoes
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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
- Remove crusts from bread and set aside. Arrange bread slices in a greased 13x9x2 baking dish.
- Arrange 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 .
- Chop veggies and arrange over the chicken along with the peas. Arrange cheese slices over Veggies.
- mix the soups and pimientos together well and pour over the top of veggies.
- I 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
- Bake at 350 for about 1 1/2 hours, turn oven down if it gets too brown.
