Baked Chicken Brunch Casserole Recipe

• 12 slc Day-old white bread, crusts removed Butter
• 3 c. Cooked chicken, roughly minced
• 1/2 c. Onion, minced
• 1 1/2 c. Cheddar cheese, grated
• 6 x Large eggs, beaten
• 2 1/2 c. Lowfat milk Paprika Parsley or possibly cherry tomatoes to garnish Lowfat sour cream onion sauce
• 1/2 c. Butter or possibly margarine
• 1/2 c. Onion, minced
• 2 Tbsp. Flour
• 1 c. Light cream
• 1 tsp Salt
• 1/2 tsp White pepper
• 3/4 c. Lowfat sour cream

1. Casserole: Butter a 9x13 inch pyrex dish.
2. Butter one side of each bread slice and place 6 slices in the prepared dish, buttered side down.
3. Layer the chicken, onion and cheese over the bread.
4. Cover the layers with the remaining bread slices, buttered side up.
5. In a medium bowl, combine the Large eggs and lowfat milk.
6. Pour over the casserole and sprinkle with paprika.
7. Chill overnight.
8. Bake in a 325 oven for 1 to 1 1/4 hrs.
9. Top the cooked casserole with the Lowfat sour cream Sauce and garnish with parsley or possibly cherry tomatoes.
10. Lowfat sour cream Onion Sauce: In a medium saucepan, cook the onion in the butter till soft, but not browned.
11. Stir in the flour, cream, salt and pepper.
12. Bring mix to a boil, stirring constantly till blended.
13. Stir in the lowfat sour cream till heated thoroughly, but don't boil.

white bread, chicken, onion, cheddar cheese, eggs, milk paprika, butter, onion, flour, light cream, salt, white pepper, sour cream

Taken from cookeatshare.com/recipes/baked-chicken-brunch-casserole-74303 (may not work)