1. Spread crust squares on bottom of buttered 13 x 9-inch casserole dish.
2. Sprinkle with sage.
3. In medium bowl, combine cooked chicken breast, chopped celery, mayonnaise, chopped onion, ½-teaspoon salt, 1/8 teaspoon fresh ground black pepper.
4. Spread mayonnaise mixture over bread crusts.
5. Arrange white bread pieces over the chicken mixture.
6. In small bowl, beat 2 eggs with milk. Pour mixture over bread.
7. Refrigerate overnight.
White Sauce:
1. Melt the butter in a saucepan, over medium heat.
2. Stir in flour to form a roux. Continue stirring 1 minute.
3. Remove saucepan from stovetop and slowly whisk in chicken broth, whole milk, and heavy cream.
4. Season with salt and pepper.
5. Reduce heat to low. Simmer 12-15 minutes or until dense.
To Prepare:
1. Preheat oven to 350 F.
2. Pour sauce over casserole.
3. Bake 45 minutes.
4. Remove from oven. Sprinkle cheddar cheese on top.
5. Return to oven and bake 8-10 minutes. |
