Baked Chicken Brunch Casserole Recipe
Servings: 8
Ingredients
- 12 slc Day-old white bread, crusts removed Butter
- 3 c. Cooked chicken, roughly minced
- 1/2 c. Onion, minced
- 1 1/2 c. Cheddar cheese, grated
- 6 x Large eggs, beaten
- 2 1/2 c. Lowfat milk Paprika Parsley or possibly cherry tomatoes to garnish Lowfat sour cream onion sauce
- 1/2 c. Butter or possibly margarine
- 1/2 c. Onion, minced
- 2 Tbsp. Flour
- 1 c. Light cream
- 1 tsp Salt
- 1/2 tsp White pepper
- 3/4 c. Lowfat sour cream
Directions
- 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 Large eggs and lowfat milk. Pour over the casserole and sprinkle with paprika. Chill overnight. Bake in a 325 oven for 1 to 1 1/4 hrs.
- Top the cooked casserole with the Lowfat sour cream Sauce and garnish with parsley or possibly cherry tomatoes.
- Lowfat sour cream Onion Sauce: In a medium saucepan, cook the onion in the butter till soft, but not browned. Stir in the flour, cream, salt and pepper.
- Bring mix to a boil, stirring constantly till blended. Stir in the lowfat sour cream till heated thoroughly, but don't boil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 8 servings | |
| Calories 606 | |
| Calories from Fat 388 | 64% |
| Total Fat 43.88g | 55% |
| Saturated Fat 22.64g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 289mg | 96% |
| Sodium 908mg | 38% |
| Potassium 426mg | 12% |
| Total Carbs 26.23g | 7% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.72g | 3% |
| Protein 27.06g | 43% |
