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
Serving size: Complete recipe
Calories 1627 Calories from Fat 678
% Daily Value*
Total Fat 75 g115.9%
Saturated Fat 23.2 g116%
Trans Fat 0 g
Cholesterol 777.2 mg259.1%
Sodium 4364.1 mg181.8%
Total Carbohydrates 90 g30.1%
Dietary Fiber 5.6 g22.5%
Sugars 22.1 g
Protein 140 g279.7%
Vitamin A 52.3% Vitamin C 71.6%
Calcium 57.8% Iron 70.9%
*Based on a 2000 Calorie diet