Baked Chicken Souffle Recipe

Name: Baked Chicken Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 slices white bread; 4 c. cooked chicken; 4 oz. can mushrooms or 1/2 lb. fresh; 8 oz. can water chestnuts; 1/2 c. mayonnaise; 9 slices sharp processed Cheddar cheese; 4 beaten eggs; 2 c. milk; 1 can mushroom soup; 1 can cream of celery soup; 2 c. buttered bread crumbs

Servings: persons

9 slices white bread
4 c. cooked chicken
4 oz. can mushrooms or 1/2 lb. fresh
8 oz. can water chestnuts
1/2 c. mayonnaise
9 slices sharp processed Cheddar cheese
4 beaten eggs
2 c. milk
1 can mushroom soup
1 can cream of celery soup
2 c. buttered bread crumbs

1
Cut crusts off bread and cube.
2
Dice chicken.
3
Drain mushrooms and slice.
4
Drain water chestnuts and slice.
5
Layer these ingredients, mayonnaise and cheese.
6
May freeze this.
7
Mix the eggs, milk and soup.
8
Pour over thawed layers and refrigerate overnight.
9
Bake at 350u00b0 for 1 1/2 hours.
10
Add 2 cups buttered bread crumbs and return to oven for 15 minutes.
11
Use a 9 x 13-inch pan.

1992

kcal

Calories

165

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9 slices white bread, 4 c. cooked chicken, 4 oz. can mushrooms or 1/2 lb. fresh, 8 oz. can water chestnuts, and more.

Yes, Baked Chicken Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Chicken Souffle

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