Chicken Souffle Recipe

Name: Chicken Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices white bread; 2 c. cooked chicken; 1/4 c. chopped onion; 1/2 c. green pepper (optional); 1/2 c. chopped celery; 1/2 tsp. salt and pepper; 2 eggs, beaten; 1 1/2 c. milk; 1 can cream of mushroom soup; 1 small can sliced mushrooms; 1/2 c. shredded cheese

Servings: persons

6 slices white bread
2 c. cooked chicken
1/4 c. chopped onion
1/2 c. green pepper (optional)
1/2 c. chopped celery
1/2 tsp. salt and pepper
2 eggs, beaten
1 1/2 c. milk
1 can cream of mushroom soup
1 small can sliced mushrooms
1/2 c. shredded cheese

1
Cube two slices of the bread and spread it over the bottom of a flat pan or dish.
2
Mix the next 5 ingredients together and spread over the cubed bread.
3
Now place four slices of bread over the top of the dish.
4
Then pour the beaten eggs added to milk over the bread.
5
Let stand in fridge overnight.
6
Heat oven to 325u00b0. Pour soup and sliced mushrooms over the souffle.
7
Bake 1 hour. About ten minutes before taking out of oven, sprinkle shredded cheese over the top and let brown slightly.
8
Can add a box of frozen peas, if desired.

491

kcal

Calories

Fat

Carbs

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: 6 slices white bread, 2 c. cooked chicken, 1/4 c. chopped onion, 1/2 c. green pepper (optional), and more.

Yes, 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.

Chicken Souffle

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