Chicken Casserole - Aunt Esteleen

Aunt Esteleen’s Chicken Casserole

(Esteleen Bowman McDonald)

Cooked chicken cut in bite-sized pieces

6 slices white bread, cubed

2 eggs

1 can cream of mushroom soup, undiluted

2 cans chicken noodle soup, undiluted

1 small jar or can mushrooms

1 stick margarine, melted (save half of it for the topping)

1 cup cornflakes, crushed slightly

Mix all together and top with the cornflake/margarine mixture.  Bake one hour at 350 degrees.  You can make this with left over turkey after Thanksgiving!