Scalloped Chicken Casserole

• 1 cup chopped green onions
• 1 cup chopped celery
• 1 small green or sweet red pepper, chopped
• 1/2 cup shredded carrots
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil
• 2 cups cubed cooked chicken
• 1 cup shredded cheddar cheese
• 1 cup shredded part-skim mozzarella cheese
• 1/2 cup mayonnaise
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
• 14 slices day-old whole wheat bread, cubed
• 4 large eggs
• 2 cups whole milk
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 tablespoon Worcestershire sauce
• Paprika

1. In a skillet, saute onions, celery, green pepper, carrots and garlic in oil until crisp-tender. Transfer to a large bowl; add chicken, cheeses, mayonnaise and parsley. Place half of the bread cubes in a greased 13x9-in. baking dish. Top with chicken mixture and remaining bread.
2. In a bowl, beat eggs; add milk, soup and Worcestershire sauce. Pour over casserole. Sprinkle with paprika. Bake, uncovered, at 350u0b0 for 1 hour and 10 minutes or until a knife inserted in the center comes out clean.

green onions, celery, green, carrots, garlic, vegetable oil, chicken, cheddar cheese, mozzarella cheese, mayonnaise, parsley, whole wheat bread, eggs, milk, condensed cream, worcestershire sauce, paprika

Taken from www.tasteofhome.com/recipes/scalloped-chicken-casserole/ (may not work)