Recipe - Baked Chicken Brunch Casserole

12 sl Dayold white bread; crusts
removed
Butter
3 cup Cooked chicken; roughly
chopped
One half cup Onion; chopped
1 One half cup Cheddar cheese; grated
6 Eggs; beaten
2 One half cup Milk
Paprika
Parsley or cherry tomatoes
to garnish
Sour cream onion sauce
One half cup Butter or margarine
One half cup Onion; chopped
2 tablespoon Flour
1 cup Light cream
1 teaspoon Salt
One half teaspoon White pepper
Three fourths cup Sour cream

Casserole: Butter a 9x13 inch pyrex dish. Butter one side of each bread
slice and place 6 slices in the prepared dish, buttered side down. Layer
the chicken, onion and cheese over the bread. Cover the layers with the
remaining bread slices, buttered side up.

In a medium bowl, combine the eggs and milk. Pour over the casserole and
sprinkle with paprika. Refrigerate overnight. Bake in a 325 ° oven for 1 to
1 One fourth hours.

Top the cooked casserole with the Sour Cream Sauce and garnish with parsley
or cherry tomatoes.

Sour Cream Onion Sauce: In a medium saucepan, cook the onion in the butter
until soft, but not browned. Stir in the flour, cream, salt and pepper.
Bring mixture to a boil, stirring constantly until blended. Stir in the
sour cream until heated thoroughly, but do not boil.

This recipe comes from The American Country Inn Bed and Breakfast Cookbook
(volume II), ISBN 1558532188 (paperback).

Recipe by: La Grange Plantation Bed and Breakfast Inn, Henderson, NC

Posted to recipeludigest Volume 01 Number 535 by PLK1028 PLK1028@aol.com
on Jan 15, 1998