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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.—Marion White, La Center, Washington
  • Total Time
    Prep: 25 min. Bake: 70 min.
  • Makes
    12 servings


  • 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


  • 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.
  • 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.
Nutrition Facts
1 each: 263 calories, 16g fat (5g saturated fat), 88mg cholesterol, 452mg sodium, 16g carbohydrate (4g sugars, 2g fiber), 14g protein.

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