Scalloped Chicken Casserole

This is a great catchall meal-in-one dish. Any meat can be used, and vegetables may be substituted based on what you have available.

Ingredients

• 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 shredded cheddar cheese
• 1 cup shredded part-skim mozzarella cheese
• 1/2 cup mayonnaise
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
• 14 slices day-old whole wheat bread, cubed
• 4 large eggs
• 2 cups whole milk
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 tablespoon Worcestershire sauce
• Paprika

Directions

 

1. In a skillet, saute onions, celery, green pepper, carrots and garlic in oil until crisp-tender. Transfer to a large bowl; add chicken, cheeses, mayonnaise and parsley. Place half of the bread cubes in a greased 13x9-in. baking dish. Top with chicken mixture and remaining bread.
2. 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 in the center comes out clean.