Ingredients
chicken
fresh mushrooms
water chestnuts, sliced
American cheese slices
mayonnaise
1 c. chicken broth
1 c. milk
1 can cream of celery soup
2 eggs
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Shallow braiser — sear on stovetop, finish in oven
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Shallow braiser — sear on stovetop, finish in oven
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Cover greased casserole with slices of bread (crusts removed). Cover with diced chicken, mushrooms (can use canned ones), water chestnuts and slices of cheese. Spread with mayonnaise. Add ingredients are done by layers. Cover this with a mixture of chicken broth, milk, cream of celery soup and eggs, all beaten together. Put in casserole and let stand overnight. Cover with foil. Bake at 350° for 1 1/2 hours or less. Before finished baking, can cover with bread crumbs and pimentos.