Cheesy Chicken and Bread Casserole
Equipment
- 13 x 9 inch baking pan
- Cooking spray (e.g., Pam)
Ingredients
- 6 chicken breasts
- 2 onions
- 8 cups water approximately
- ¾ loaf of bread gluten-free if desired
- Celery diced
- 2 teaspoons poultry seasoning
- 2 tablespoons melted butter
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- Sharp cheese sliced
Instructions
- In a large pot, boil chicken breasts with 1 onion in approximately 8 cups of water until tender.
- Remove the skin and bones, then shred or cut the chicken into bite-sized pieces.
- Reserve the chicken stock.
- Preheat the oven to 350°F (175°C).
- Spray a 13 x 9 inch baking pan with cooking spray.
- Tear small pieces of bread and layer them in the bottom of the prepared pan.
- Slice the remaining onion thinly and lay it on top of the bread.
- Sprinkle diced celery and poultry seasoning over the onions.
- Arrange the cooked chicken pieces on top of the celery and onions.
- Melt the butter and drizzle it over the chicken pieces.
- In a bowl, combine the cream of mushroom soup and cream of chicken soup.
- Pour the mixture evenly over the chicken.
- Arrange sliced sharp cheese over the top of the casserole.
- Bake in the preheated oven for about 45-50 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
- Serve hot and enjoy!
Notes / Tips / Wine Advice:
Wine Advice:
Pair this hearty casserole with a light-bodied white wine such as Chardonnay or Pinot Grigio to complement the creamy texture and cheesy topping.Nutritional Information
Calories: 490 kcal | Carbohydrates: 27 g | Protein: 36 g | Fat: 26 g | Fiber: 2 g | Sugar: 5 g
