Super savory, extra cheesy, and sumptuously creamy are just a few of our favorite ways to describe this Scalloped Chicken Bake! Filled with tender bread cubes, juicy chicken bites, pan-fried veggies, and melty cheddar and mozzarella cheese, the Scalloped Chicken Bake has layers of deliciousness that you can see and taste! It’s basically the casserole that contains everything you could possibly crave at dinnertime! So, grab a fork and dig in!
Ingredients
- 2 tablespoons vegetable oil
- 1 cup green onions, chopped
- 1 cup celery, chopped
- 1 small green or sweet red pepper, chopped
- 1/2 cup carrots, shredded
- 2 cloves garlic, minced
- 2 cups chicken, cubed and cooked
- 1 cup cheddar cheese, shredded
- 1 cup part-skim mozzarella cheese, shredded
- 1/2 cup mayonnaise
- 1 tablespoon fresh parsley, minced, or 1 teaspoon dried parsley flakes
- 14 slices whole wheat bread, day-old and cubed
- 4 large eggs
- 2 cups whole milk
- 1 (10.75-ounce) can condensed cream of chicken soup, undiluted
- 1 tablespoon Worcestershire sauce
- paprika, to taste
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –In a skillet over medium heat, heat the oil.
Step 4 –Add the onions, the celery, the green pepper, the carrots, and the garlic and sauté until crisp-tender, about 3-5 minutes.
Step 5 –Transfer the veggie mixture to a large bowl.
Step 6 –Add the chicken, the cheddar cheese, the mozzarella cheese, the mayo, and the parsley to the veggie mixture, and stir to combine.
Step 7 –Place 1/2 of the bread cubes in the prepared baking dish.
Step 8 –Top the bread cubes with the chicken mixture, and then layer the remaining bread cubes on top.
Step 9 –In a bowl, whisk the eggs.
Step 10 –Add the milk, the soup, and the Worcestershire sauce, whisking to combine.
Step 11 –Pour the egg mixture over the casserole.
Step 12 –Sprinkle the top with the paprika.
Step 13 –Bake, uncovered, until a knife inserted into the center comes out clean, about 1 hour 10 minutes.
Step 14 –Serve hot.
