Scalloped Chicken Bake

Time :1 35

Yield :12 servings

Recipe Background

Super savory, extra cheesy, and sumptuously creamy are just a few of our favorite ways to describe this Scalloped Chicken Bake! Filled with tender bread cubes, juicy chicken bites, pan-fried veggies, and melty cheddar and mozzarella cheese, the Scalloped Chicken Bake has layers of deliciousness that you can see and taste! It's basically the casserole that contains everything you could possibly crave at dinnertime! So, grab a fork and dig in!

Ingredients

2 tablespoons vegetable oil
1 cup green onions chopped
1 cup celery chopped
1 small green or sweet red pepper chopped
1/2 cup carrots shredded
2 cloves garlic minced
2 cups chicken cubed and cooked
1 cup cheddar cheese shredded
1 cup part-skim mozzarella cheese shredded
1/2 cup mayonnaise
1 tablespoon fresh parsley minced, or 1 teaspoon dried parsley flakes
14 slices whole wheat bread day-old and cubed
4 large eggs
2 cups whole milk
1 (10.75-ounce) can condensed cream of chicken soup undiluted
1 tablespoon Worcestershire sauce
paprika to taste

Directions

Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking dish.
In a skillet over medium heat, heat the oil.
Add the onions, the celery, the green pepper, the carrots, and the garlic and sauté until crisp-tender, about 3-5 minutes.
Transfer the veggie mixture to a large bowl.
Add the chicken, the cheddar cheese, the mozzarella cheese, the mayo, and the parsley to the veggie mixture, and stir to combine.
Place 1/2 of the bread cubes in the prepared baking dish.
Top the bread cubes with the chicken mixture, and then layer the remaining bread cubes on top.
In a bowl, whisk the eggs.
Add the milk, the soup, and the Worcestershire sauce, whisking to combine.
Pour the egg mixture over the casserole.
Sprinkle the top with the paprika.
Bake, uncovered, until a knife inserted into the center comes out clean, about 1 hour 10 minutes.
Serve hot.