Chicken Souffle Recipe

Name: Chicken Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices bread (crusts removed); 4 c. chicken breast, cooked and cubed; 1/2 c. butter; 8 oz. sliced water chestnuts, chopped and drained; 1/2 c. mayonnaise; 8 slices cheese; 4 eggs, beaten; 2 c. milk; 1 tsp. dry mustard; 2 cans cream of celery soup; buttered bread crumbs

Servings: persons

8 slices bread (crusts removed)
4 c. chicken breast, cooked and cubed
1/2 c. butter
8 oz. sliced water chestnuts, chopped and drained
1/2 c. mayonnaise
8 slices cheese
4 eggs, beaten
2 c. milk
1 tsp. dry mustard
2 cans cream of celery soup
buttered bread crumbs

1
Spray or grease 13 x 9 casserole pan.
2
Line with bread slices, but do not overlap.
3
Top with chicken.
4
Pour on melted butter (can omit if desired).
5
Sprinkle on water chestnuts and dot with mayonnaise.
6
Place cheese slices on next.
7
Mix eggs, milk, and dry mustard together and pour over all.
8
Spoon soup on next.
9
Cover with foil and let stand overnight in refrigerator.
10
Bake at 350u00b0 for 1 1/2 hours, uncovered.
11
Add buttered bread crumbs the last 15 minutes.

1305

kcal

Calories

Fat

Carbs

109

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: 8 slices bread (crusts removed), 4 c. chicken breast, cooked and cubed, 1/2 c. butter, 8 oz. sliced water chestnuts, chopped and drained, 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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