Chicken Sparta Recipe

  • 1/4 cup butter
  • 1 pound sliced fresh mushrooms
  • 9 slices bread
  • 4 cups diced cooked chicken
  • 1 can water chestnuts - sliced
  • 1 package slivered almonds
  • 9 slices sharp cheddar cheese
  • 4 large eggs - well beaten
  • 2 cups milk
  • 1 teaspoon salt
  • 1 can cream of mushroom soup (10 3/4-ounce can)
  • 1 can cream of celery soup (10 3/4-ounce can)
  • buttered breadcrumbs
Container:9- x 13-inch baking dish
1 hr
  • Melt the butter in a saucepan over medium heat; then sauté the fresh mushrooms in the butter for 3 - 4 minutes. (Note: canned mushrooms can be used in place of fresh mushrooms, but don't sauté. Simply drain the liquid from the can before using the mushrooms.)
  • Remove the crusts from the bread slices; them line the 9- x 13-inch baking dish with the slices.
  • Top the bread layer with the chicken, mushrooms, water chestnuts, and slivered almonds, in that order.
  • Place the cheese slices on next.
  • Combine the beaten eggs, milk, and salt in small bowl; then pour this mixture over the ingredients in the baking dish.
  • Combine the soups; then spread over the top. Cover the baking dish with foil and refrigerate overnight.
  • The next day, bake uncovered for 45 minutes at 350ºF.
  • Sprinkle the with the breadcrumbs and bake for an additional 15 minutes or until browned.
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