If you have leftover baked chicken, this chicken casserole recipe is a great way to use it up and create a delicious, hearty lunch or dinner! There are many versions of chicken casserole — this easy chicken casserole recipe relies on common staple foods you probably already have stocked in your freezer and pantry. The next time you make baked chicken, plan to bake a little extra, so you have plenty for this chicken casserole!
Combine the butter and mustard, and spread this on 6 slices of bread. Put the slices in a 9x13 casserole dish, buttered side up. Mix the baked chicken, cheese and onion and spread this on top of the 6 slices of bread. Butter the remaining 6 slices of bread and lay them on top of the chicken-cheese mixture, buttered side up. Combine both of the soups with the frozen peas, then spread this over the top layer of bread. Bake the chicken casserole at 350ºF for 23-28 minutes.
I open a can of Bay Mist cranberries with this chicken casserole and have a nice noon lunch. Everyone loves it so there are seldom leftovers, but it does great if you warm it up in the microwave. I freeze the remaining 1/2 can of soup in a plastic container and use that the next time. You can also make this chicken casserole recipe with baked turkey.