Hot Chicken Souffle Recipe

Name: Hot Chicken Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices trimmed white bread; 1/2 c. chopped onion; 1/4 c. chopped pimento; 1/2 c. mayonnaise; 1/2 c. milk; 1 can cream of mushroom soup; 2 c. diced cooked chicken; 1/4 c. chopped green pepper; 1/2 c. chopped celery; 3/4 tsp. salt; dash of pepper; 2 eggs, beaten; 1/2 c. grated cheese

Servings: persons

6 slices trimmed white bread
1/2 c. chopped onion
1/4 c. chopped pimento
1/2 c. mayonnaise
1/2 c. milk
1 can cream of mushroom soup
2 c. diced cooked chicken
1/4 c. chopped green pepper
1/2 c. chopped celery
3/4 tsp. salt
dash of pepper
2 eggs, beaten
1/2 c. grated cheese

1
Cut 3 slices of trimmed bread.
2
Place in bottom of greased baking dish.
3
Combine chicken, vegetables, mayonnaise and seasoning.
4
Spoon over sliced bread.
5
Trim remaining bread and arrange on top of mixture.
6
Cover and chill overnight.
7
When ready to bake, combine eggs and milk and spoon over mixture.
8
Cover with mushroom soup spread over top with spoon.
9
Bake in a 325u00b0 oven for 1 hour.
10
Sprinkle cheese on top for the last 15 minutes of baking time.

656

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 13 ingredients. The key ingredients include: 6 slices trimmed white bread, 1/2 c. chopped onion, 1/4 c. chopped pimento, 1/2 c. mayonnaise, and more.

Yes, Hot 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.

Hot Chicken Souffle

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