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.
At a glance
5 whole chicken breasts
2 cans cream of chicken soup
1 cup mayonnaise
2 eggs, hard-boiled and chopped
1 (8 oz.) can water chestnuts, drained
1 cup Pepperidge Farm Herb dressing
1/4 cup 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
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