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This recipe is pulled from a cookbook I have called “Bake until Bubbly.” Â It is one of those cookbooks you pick up because it is basic comfort food. Â Every recipe I have tried from this book is great and I get as many compliments on this book as on anything I do. Â I need to use it more often.
 Recipe
Chicken Casserole:
- Bake a whole chicken (I used 1 large and 1/2 a small chicken) spice with poultry seasoning, Emeril’s essence and Lawry’s season salt. Â Bake for about 90 minutes
- Shred chicken and mix with 1/2 cup of mayonnaise, 2 diced stalks of celery, 1/4 yellow onion diced, salt and pepper to taste – mix well
- Take 8 slices from a loaf of french bread, and cut of the crusts and put on the bottom of a lightly buttered baking dish
- Now add the chicken mixture and finish by adding the inside parts of the french bread pieces
- Finish the preparation with a mixture of 3 eggs and 1 cup 1/2 & 1/2 and 1 cup of skim milk and pour on top of bread and chicken mixture. Â Best done if completed and refrigerated overnight.
 Bechamel Sauce:
- Melt 3 tbsp butter in a sauce pan over medium heat
- Add 3 tbsp flour and mix thoroughly. Â Stir for 1 minute.
- Remove the sauce pan slowly whisk in 1 cup chicken broth, 1/2 cup of 1/2 & 1/2 and 3/4 cup of skim milk. Â
- Season with salt & pepper.
- Return to heat and cook for 10 – 12 more minutesÂ
- Now pour the Bechamel Sauce over the chicken and bread mixture
- Bake in 350 degree oven for 45 minutes
- Finish off with adding 2 cups of cheddar cheese and bake for another 8 – 10 minutes
One of Adam’s fondest childhood food memories is of the chicken casserole his mother used to make when they were on vacation, and only then for some reason. It is one of the all-time great comfort foods. Yours looks just delicious!