The first time I had a baby, people brought meals every few days. One of them was this casserole, which I have loved ever since. I'm not ordinarily of fan of canned chicken, but in a casserole like this, it is perfectly fine. Very comforting.

3@ 12-oz. cans of chicken in broth, drained

1 diced onion, sauteed until clear

2-3 cups sourdough bread, cut into cubes

1 tsp. dried parsley (1Tbsp fresh)

1 tsp. dried rosemary or thyme

1/4 tsp. dried pepper flakes

Pepper, to taste

1/4 cup mayonnaise 

1/4 cup sour cream

1 can cream of mushroom soup

6 oz shredded Swiss cheese or 6 slices, chopped

1/2 cup pecan pieces

Preheat oven to 375°F. Spray a 7x11 inch pan with nonstick spray. Mix all ingredients in a bowl. Pour it into the prepared pan. Bake 45 minutes, or until the top is golden.

Serves:

At least 6 (entree) or 8 (appetizer)

Optional:

You can substitute croutons. If you do, don't drain the cans of chicken.