Scalloped Chicken Casserole
1 cup chopped green onions
1 cup chopped celery
1 small green or sweet red pepper, chopped
1/2 cup shredded carrots
2 garlic cloves, minced
2 tablespoons, vegetable oil
2 cups cubed cooked chicken
1 cup (4 oz.) shredded cheddar cheese
1 cup ( 4 oz.) shredded mozzarella cheese
1/2 cup mayonnaise
1 tablespoon minced fresh parsley or 1 tsp. dried parsley flakes
14 slices day-old whole wheat bread, cubed
2 cups milk
1 can (10-3/4 oz) cream of chicken soup, undiluted
1 tablespoon Worcestershire sauce
In a skillet, sauté onions, celery, green pepper, carrots and garlic in oil
until crisp-tender. transfer to a large bowl; add chicken, cheeses, mayonnaise
Place half of the bread cubes in a greased 13 in X9 in X2 in baking dish. Top
with chicken mixture and remaining bread. In a bowl, beat eggs; add milk, soup
and Worcestershire sauce.
Pour over casserole. Sprinkle with paprika. Bake, uncovered at 350* for 1 hour
and 10 minutes or until a knife inserted near the center comes out clean.
Makes 12-16 servings.