Ingredients for Chicken Bread Pudding
- 6 cups day-old bread
- 2 cups cooked, shredded chicken
- 4 tablespoons butter, divided
- 8 ounces fresh mushrooms, sliced
- 1/4 cup mayonnaise
- 1 cup shredded cheddar cheese
- 4 cups milk
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 3 large eggs
- 2 tablespoons chopped pimentos
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup breadcrumbs
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How to Make Chicken Bread Pudding
- Preheat oven to 350°F (175°C).
- Grease a 13x9 inch baking pan.
- Cut 6 cups of day-old bread into 1-inch cubes and arrange evenly in the prepared baking pan.
- Evenly distribute 2 cups cooked, shredded chicken over the bread.
- In a medium skillet, melt 2 tablespoons butter over medium heat. Add 8 ounces sliced mushrooms and sauté for 3-5 minutes, until softened.
- Remove from heat and stir in 1/4 cup mayonnaise. Mix well.
- Spread the mushroom mixture evenly over the chicken.
- Sprinkle 1 cup shredded cheddar cheese over the mushroom mixture.
- In a large bowl, whisk together 4 cups milk, 1 (10.75 ounce) can condensed cream of mushroom soup, 3 large eggs, 2 tablespoons chopped pimentos, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pour the milk mixture evenly over the casserole.
- Bake for 60 minutes, or until a toothpick inserted near the center comes out clean.
- In the last 10 minutes of baking, sprinkle 1/2 cup breadcrumbs over the top and dot with 2 tablespoons of melted butter.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
14g
Fat
58g
Carbs
9g
