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, cut off crusts and save; 2 whole frying chickens, cooked and deboned; 2 (8 oz.) cans mushroom slices, drained; 2 c. milk; 1 tsp. salt; 1 (4 oz.) can chopped pimento; 1/2 c. butter or margarine; 1 (8 oz.) can sliced water chestnuts, drained; 1/2 c. mayonnaise; 9 slices Cheddar cheese; 4 eggs, well beaten; 1 can mushroom soup; 1 can cream of celery soup; 2 c. buttered bread crumbs

Servings: persons

9 slices white bread, cut off crusts and save
2 whole frying chickens, cooked and deboned
2 (8 oz.) cans mushroom slices, drained
2 c. milk
1 tsp. salt
1 (4 oz.) can chopped pimento
1/2 c. butter or margarine
1 (8 oz.) can sliced water chestnuts, drained
1/2 c. mayonnaise
9 slices Cheddar cheese
4 eggs, well beaten
1 can mushroom soup
1 can cream of celery soup
2 c. buttered bread crumbs

1
Grease an extra large baking pan with butter.
2
Line bottom with bread slices.
3
Cook mushrooms in margarine 10 minutes. Cover bread slices with chicken; spoon on mushrooms.
4
Sprinkle with water chestnuts.
5
Dot with mayo.
6
Lay cheese slices over top. Combine eggs, milk and salt.
7
Pour over casserole.
8
Mix soups and pimento.
9
Spread over top.
10
Cover tightly with foil and refrigerate overnight.
11
Bake at 350u00b0 for 1 1/2 hours.
12
Bake with foil on top.
13
Last 15 minutes, remove foil.
14
Sprinkle with buttered bread crumbs (crust).
15
Let stand 20 minutes before serving.

1899

kcal

Calories

182

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 9 slices white bread, cut off crusts and save, 2 whole frying chickens, cooked and deboned, 2 (8 oz.) cans mushroom slices, drained, 2 c. milk, 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.

That's it — enjoy your meal!

Baked Chicken Souffle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions