Do Ahead Chicken Casserole Food

DO AHEAD CHICKEN CASSEROLE

Steps:

• Lightly butter a 9x13-inch oven proof dish.
• Cut crusts off the bread and save.
• Place bread slices in a single layer in the bottom of the dish.
• Put chicken on top.
• Sauté mushrooms in 2 tbsp butter and then put mushrooms on top of the chicken.
• Sprinkle water chestnuts and pimentos on top of the mushrooms.
• Dot with mayo and top with cheese.
• Melt two tbsp butter in skillet, stir in flour until smooth.
• Whisk in 2 cups broth, bring to a boil, whisking constantly until thickened, set aside.
• Whisk milk and eggs together and pour over the cheese.
• Spoon chicken broth sauce over the casserole.
• Cover and refrigerate overnight.
• Bring to room temperature and sprinkle with buttered crumbs (see below).
• Bake in 350°F uncovered for 1-1 1/2 hours.
• Buttered crumbs:.
• Crumble the crusts of the bread in crumbs.
• Melt 1/4 cup butter add crumbs and toast for 10-15 minutes .
• The crumbs can be made ahead and stored in a jar in the fridge.
• Do not add crumbs to casserole until just before baking.

DO AHEAD CHICKEN CASSEROLE

Steps:

• 1. Cut bread in 1 inch cubes, place, half of them in bottom of buttered 9 x 13 inch baking dish, combine chicken, onion, parsley, mushrooms, mayonnaise and seasonings spoon over bread, top with remaining bread cubes. Beat eggs slightly and blend in milk, pour over and cover casserole, refrigerate over night. Just before baking top with undiluted soup.
• 2. Bake at 325 about 1 hour until set, sprinkle with cheese and Finish baking until cheese is melted, let stand about 10 minutes then serve

MAKE-AHEAD CHICKEN DIVAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine Cheddar cheese and 1/2 cup Parmesan cheese in a bowl and set aside.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes.
• Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic; saute until soft, 5 to 7 minutes.
• Whisk condensed soup, sour cream, milk, and mayonnaise together in a large bowl. Add 1/2 cup of the reserved Cheddar-Parmesan mixture and season with salt and pepper. Add the sauteed vegetables and stir to combine the sauce.
• Spread 1/2 cup of the sauce onto the bottom of a 9x13-inch casserole dish. Add cooked rice as the bottom layer. Add cooked broccoli as the next layer, and then layer on the cooked chicken. Cover with remaining sauce. Pat down evenly and smooth with a spatula.
• Bake in the preheated oven for 30 minutes. Sprinkle with remaining Cheddar-Parmesan mixture, plus extra Parmesan if desired, and continue to bake until browned, about 15 minutes more.

MAKE-AHEAD CHICKEN CASSEROLE

Steps:

• Prepare stuffing according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the chicken, corn, broccoli, soup, milk, sour cream, mayonnaise, pepper and mushroom mixture; transfer to a greased 13-in x 9-in. baking dish. Top with stuffing. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35 minutes. Uncover and bake 10-15 minutes longer or until stuffing is lightly browned. Let stand for 10 minutes before serving.