MAMA GRONK’S CHICKEN CASSEROLE (adapted from)
4 cups rotisserie chicken pieces
1 cup chopped celery
1 LARGE sweet Vidalia onion
1/3 cup Duke’s mayonnaise
1/4 cup Frank’s Original Hot Sauce, +/- to taste
8 slices sourdough bread, cut into small cubes
3 cups WHOLE milk
4 LARGE eggs
1 can Campbell’s cream of chicken soup
3 cups shredded sharp cheddar cheese
Chopped parsley, for garnish
- Spray bottom of large baking dish with non-stick cooking spray.
- In a large bowl, combine chicken pieces, celery pieces, onions, mayonnaise and hot sauce.
- Fold in bread cubes.
- Layer evenly into baking dish.
- Whisk together the milk, eggs and soup.
- Pour egg mixture over bread and chicken mixture.
- Cover and chill 2-3 hours minimum.
- Uncover casserole and bring to room temperature for 20-30 minutes.
- Preheat oven to 350°.
- Bake 1 hour.
- Top with cheese and bake 5-10 minutes until cheese is melted.
- Garnish and serve.
NOTE: This recipe can be baked in individual ramekins for personal servings.