This casserole sounds like the perfect weeknight meal. It is June's Chicken Casserole. It comes courtesy of teachermomof2!
June's Chicken Casserole
2 chicken breasts
2 carrots
2 sticks celery
1 onion
8-10 slices of bread, cubed
1 can cream of chicken soup
1 cup chicken broth
1 egg
3/4 cup butter, melted
Boil chicken. ( Do not add salt to water.) Cool and debone. (I used leftover roasted chicken.) Cut chicken into small pieces. Set aside.
Grate or dice carrots, celery and onion. Boil until soft. Drain.
In a large bowl, beat egg. Mix in drained carrot, celery and onion. Add cubed bread and melted butter. Toss until combined.
In a 13x9 baking dish, layer chicken pieces then bread mixture, chicken, then bread mixture.
Mix together chicken soup and chicken broth. Pour over the whole casserole, making sure the soup mixture reaches the bottom of the dish.
Bake at 350 degrees for 45 minutes.
Enjoy!
June's Chicken Casserole
2 chicken breasts
2 carrots
2 sticks celery
1 onion
8-10 slices of bread, cubed
1 can cream of chicken soup
1 cup chicken broth
1 egg
3/4 cup butter, melted
Boil chicken. ( Do not add salt to water.) Cool and debone. (I used leftover roasted chicken.) Cut chicken into small pieces. Set aside.
Grate or dice carrots, celery and onion. Boil until soft. Drain.
In a large bowl, beat egg. Mix in drained carrot, celery and onion. Add cubed bread and melted butter. Toss until combined.
In a 13x9 baking dish, layer chicken pieces then bread mixture, chicken, then bread mixture.
Mix together chicken soup and chicken broth. Pour over the whole casserole, making sure the soup mixture reaches the bottom of the dish.
Bake at 350 degrees for 45 minutes.
Enjoy!
