Crispy Chicken Casserole
The "chicken and the egg " problem may be solved in this dish where they both appear in a creamy sauce. One taste and you won't care which came first. No joke about it this casserole is too good to pass up!
Course Casserole
Cuisine Continental
Servings 6 servings
Calories 3469.87 kcal
- 5 whole chicken breasts
- 2 cans cream of chicken soup
- 1 cup(s) mayonnaise
- 2 eggs, hard-boiled and chopped
- 8 ounce(s) can water chestnuts, drained
- 1 cup(s) Pepperidge Farm Herb dressing
- 1/4 cup(s) butter, sliced
Cook chicken breasts and cut up.
Heat oven to 350 degrees.
Mix soup and mayonnaise.
Add all other ingredients except herb dressing and butter.
Place in a casserole dish.
Top with dressing and butter slices.
Bake for 30 minutes.
Ready in 40 min.
Calories: 3469.87kcalCarbohydrates: 106.96gProtein: 134.18gFat: 279.78gSaturated Fat: 74.61gCholesterol: 976.81mgSodium: 7230mgFiber: 12gSugar: 15.26g
Keyword Butter, Chicken, Eggs