Scalloped Chicken Casserole

Scalloped Chicken Casserole
Preparation time: 25 min Cooking time: 70 min Easy - for beginners Serves: 12-16


This is yet another Taste of Home recipe that we really liked. It's not my mom's scalloped chicken, but it was really good.


  • 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 (4 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) 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 eggs
  • 2 cups 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 13-in. x 9-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 near the center comes out clean.

Nutrition Facts:-Added by System Jul 25–> 1 serving (1 each) equals 263 calories, 16 g fat (5 g saturated fat), 88 mg cholesterol, 452 mg sodium, 16 g carbohydrate, 2 g fiber, 14 g protein.

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