Amish Casserole

This dish is a classic dish for the Amish and many in the PA Dutch country. I have heard (don't know how true it is) that this dish is commonly served at the Amish weddings in the fall.  My husband's side of the family has served this for family gatherings because it is a great make-ahead dish and is a great dish for leftover chicken or turkey. Just plan to pop it in the oven about 1 hour before you need to eat.

Ingredients:

12 slices of bread, cut into cubes
1/2-1 cup celery, chopped
1/4-1/2 cup onion, chopped
1/4-1/2 cup bell peppers, chopped
1/2 cup mayo
3 cups chicken or turkey, cooked and diced
1/2 tsp poultry seasoning (optional)
1/2 tsp salt
1/4 tsp pepper
2 eggs, slightly beaten
1 cup milk
1/2 cup chicken broth
1 can condensed cream of mushroom soup- or try homemade cream of mushroom soup
1 cup shredded cheese (I used a little more, maybe 2 cups)


Directions:


Put 1/2 of cubed bread in greased casserole dish (9x13"). Combine chicken, vegetables, mayo and seasonings. Spoon over bread cubes. Sprinkle remaining bread cubes on top of chicken mixture. Combine eggs, milk and broth and pour over top of casserole. Cover and chill 3 hours or overnight. Spoon soup over top, spread out. Bake in oven at 325 degrees for approximately 50 minutes or until set and bubbly. Sprinkle grated cheese over top for the last 10 minutes.


Serves approximately 6-8 main dish servings