Chicken Bread Pudding
Ingredients
- 6 slices white bread, crusts removed ⓘ
- 2 cups boneless chicken breasts, cooked and diced ⓘ
- 4 tablespoons butter ⓘ
- 1/4 lb fresh mushrooms, sliced ⓘ
- 1/4 cup mayonnaise ⓘ
- 1 cup cheddar cheese, shredded ⓘ
- 1 cup milk ⓘ
- 1 (10 3/4 ounce) can cream of celery soup ⓘ
- 2 eggs, beaten ⓘ
- 2 tablespoons pimiento, chopped (or roasted red peppers) ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon black pepper ⓘ
- 1/2 cup breadcrumbs ⓘ
Instructions
- Preheat oven to 350. Line the bottom of a buttered 13x9 baking pan with the bread. Cut the bread slices to fit. Spread the chicken out evenly over top of the bread.
- In a small frying pan, melt 2 tablespoons of butter over medium heat. Add mushrooms and saute until slightly browned, about 3-5 minutes. Remove from heat, add mayonnaise. Mix well and spoon evenly over chicken.
- Sprinkle cheese evenly over mushroom mixture.
- In a large bowl, combine milk, soup, eggs, pimiento, salt and pepper. Mix well and pour evenly over top.
- Bake 1 hour until toothpick inserted near center comes out clean.
- Sprinkle breadcrumbs over top and dot with slivers of the remaining 2 tablespoons of butter.
- Bake for about 10 minutes more or until the breadcrumbs are lightly browned.
Nutrition & Diet Analysis (per serving)
1057
kcal
53% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).