Title: Baked Chicken Brunch Casserole
Categories: Luncheon
Yield: 8 Servings

12 sl Day-old white bread; crusts
-removed
Butter
3 c Cooked chicken; roughly
-chopped
1/2 c Onion; chopped
1 1/2 c Cheddar cheese; grated
6 Eggs; beaten
2 1/2 c Milk
Paprika
Parsley or cherry tomatoes
-to garnish
Sour cream onion sauce
1/2 c Butter or margarine
1/2 c Onion; chopped
2 tb Flour
1 c Light cream
1 ts Salt
1/2 ts White pepper
3/4 c 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 1/4 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 1-55853-218-8 (paperback).

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

Posted to recipelu-digest Volume 01 Number 535 by PLK1028
on Jan 15, 1998