You know, in the 'olden days, when life was simpler (we suppose), people used to just make do with whatever leftovers they had on hand. Such as bread, veggies, chicken, and cheese. I bet they came up with some really ingenious dishes too. Such as this Chicken bread pudding.
On a cool, gray day in Rhode Island, this looks like a good bet for supper. Will have to dash out to the local super for the celery soup, but other than that, we have the ingredients on hand. Thanks to my Internet friend Kathy, for sending this recipe, which she found in the Best of the Best from California cookbook.
What to go along? How about a spinach salad tossed with fresh orange segments, some sliced almonds, and a honey-orange dressing? The crisp spinach and fragrant oranges will make a nice contrast to the creamy pudding.
6 slices white bread, crusts trimmed
2 cups chopped cooked chicken
4 tablespoons butter, divided
4 ounces sliced mushrooms
1 (8-ounce) can sliced water chestnuts, drained
1/4 cup mayonnaise1 cup shredded Cheddar cheese
1 cup milk
1 (10-ounce) can cream of celery soup
2 eggs, beaten
2 tablespoons chopped pimento
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup bread crumbs
Line bottom of buttered 9x13-inch baking dish with bread slices, cutting to fit. Top with chicken. Melt 2 tablespoons butter in skillet. Saute mushrooms in butter until browned; remove from heat. Stir in water chestnuts and mayonnaise. Spoon over chicken layer. Sprinkle with cheese. Combine next 6 ingredients in bowl; mix well. Pour over cheese layer. Bake at 350 F. for 1 hour or until set. Sprinkle with bread crumbs; dot with remaining 2 tablespoons butter. Bake for 10 minutes longer or until crumbs are browned. Yields 8 servings.
Original cookbook source: California GoldSource: Best of the Best from California Cookbook