Overnight Chicken Casserole

This fairly simple recipe transforms ordinary pantry items into succulent deliciousness! Perfect for when you want a hearty meal but won’t have time to prepare it immediately beforehand.

1.5 pounds of chicken breasts
1 large chopped onion
3-4 chopped celery stocks
1 package Stove Top
1 8 oz can water chestnuts, drained
½ cup mayo
2 eggs
1 1/2 cup milk
1 can cream of mushroom soup

In a large pan, boil chicken pieces in water (with spices such as salt, pepper, bullion, or garlic powder if desired) until chicken is cooked through. Let cool. Reserve 3 cups of the broth, and leave enough in the pan to cover the bottom. Reheat the pan, sauté the onion and celery for 5 minutes. Mix in the stuffing and the broth until all crumbs are moist, but not soggy. Set aside to soften.

Cut the chicken into bite-sized cubes. Mix with water chestnuts and mayo.

Grease 9x13 pan and layer with stuffing mixture, then chicken mixture. Beat eggs and milk together, and pour over all.

Refrigerate overnight. Spread mushroom soup over casserole before baking.

Bake for 40 minutes at 350.