Monday, October 19, 2009

Tomato Breads Casserole


  • 2 cups soft bread cubes (2 to 3 slices)
  • 1/2 cup shredded Cheddar cheese
  • 2 tablespoons butter, melted
  • 1 cup cooked vegetables (peas, green beans, mixed, etc.)
  • 2 tablespoons chopped onion
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups milk
  • 1 1/2 cups cooked cubed chicken
  • 1 large tomato, sliced


Combine bread cubes with melted butter and cheese; arrange half of mixture in a buttered 1 1/2-quart casserole. Spread vegetables over the bread mixture.

Sauté chopped onion in remaining 3 tablespoons butter until tender. Blend in flour and seasonings; cook, stirring, until flour is blended into butter. Gradually add milk, stirring and cooking until thickened and bubbling. Stir in cooked cubed chicken. Pour chicken in sauce over the vegetables in casserole; arrange tomatoes slices over sauce then top with remaining bread mixture. Bake at 325° for 25 to 30 minutes, until hot and bubbly and lightly browned.

This was a pretty simple recipe that was really good.  The original name was "Chicken Casserole" but we re-named it to "Tomato Breads Casserole" because it just fit better.

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