Chicken Custard Casserole
|Soft bread crumbs||3 Cup (48 tbs)|
|Cut up cooked chicken/Turkey||3 Cup (48 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Eggs||2 , beaten|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Chopped onion||2 Tablespoon|
Heat oven to 350°.
Mix all ingredients; pour into un-greased baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches.
Place baking dish in pan of hot water (1 inch deep).
Bake uncovered about 1 to 1 1/4 hours or until knife inserted 1 inch from edge comes out clean.
Cut into squares; 'if desired, serve with Quick Mushroom Sauce