Upper Crust Chicken
Upper Crust Chicken is an moderately easy dinner. Made with 10 white bread slices (day-old), 2 c. chopped cooked chicken, 1 c. celery slices, 2 c. (8 oz.) shredded kraft sharp natural cheddar cheese and 1 c. kraft real mayonnaise, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Trim crust from bread, reserving crust.
Cut bread slices diagonally into quarters.
Cut reserved crust into cubes.
Combine bread cubes, chicken, celery and 1 3/4 cups cheese; mix well. Spoon into 11 3/4 x 7 1/2-inch baking dish.
Arrange bread quarters over chicken mixture.
Combine mayonnaise, egg and seasonings, mix well.
Gradually add milk, mixing until blended. Pour over bread.
Sprinkle with remaining cheese.
Cover. Refrigerate several hours or overnight.
Bake, uncovered, at 375Β° for 30 minutes.
Garnish with celery leaves, if desired.
Yields 8 servings.
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment