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Recipe Chicken Salad Sandwich Casserole (Chicken)
Home Cooking Recipes
Required Ingredients:
- 12 slices SARA LEE® Classic 100% Whole Wheat Bread, toasted
- 4 cups chopped cooked chicken breast
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 3/4 cup liquid egg substitute
- 1 cup low-fat, low-sodium mayonnaise
- 2 cups milk
- salt and pepper to taste
- 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted
- 1 cup shredded reduced-fat Cheddar cheese
Preparing/Cooking:
- Place 6 slices of the toasted bread in the bottom of a lightly greased 9x13 inch baking dish.
- Sprinkle the chicken, celery, and onion on top of the bread, then cover with the other 6 slices of toasted bread.
- In a medium bowl mix the egg substitute, mayonnaise, milk, and salt and pepper.
- Pour over the sandwiches, then top with soup.
- Cover baking dish with aluminum foil, and refrigerate 8 hours, or overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Bake casserole in preheated oven for 45 minutes.
- Remove cover, sprinkle with cheese, and continue baking 30 minutes.
- Allow to sit 10 minutes before serving.
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