Name: Pam'S Chicken Souffle
Yield: 4 servings
Ingredients: 6 slices bread (without crusts); 2 c. chopped, cooked chicken; 1/2 c. mayonnaise; 1 c. chopped celery; 3/4 c. finely chopped onion; 1/4 c. finely chopped pimento; 2 Tbsp. parsley; 2 beaten eggs; 1 1/2 c. milk; 1 can cream of mushroom soup; 1 1/2 c. grated mild Cheddar; 1 tsp. Accent; 3/4 tsp. salt; 1/8 tsp. pepper

Servings: 4 persons

6 slices bread (without crusts)
2 c. chopped, cooked chicken
1/2 c. mayonnaise
1 c. chopped celery
3/4 c. finely chopped onion
1/4 c. finely chopped pimento
2 Tbsp. parsley
2 beaten eggs
1 1/2 c. milk
1 can cream of mushroom soup
1 1/2 c. grated mild Cheddar
1 tsp. Accent
3/4 tsp. salt
1/8 tsp. pepper

1
Cut 2 slices of bread into cubes.
2
Grease a 10 1/2 x 7 x 2-inch casserole or any 1 1/2-quart rectangular shape.
3
Combine chicken, mayonnaise, celery, parsley, onion and pimento.
4
Add salt, pepper and Accent.
5
Spread over bread cubes.
6
Add other 4 slices that have been cubed over the mixture.
7
Combine beaten eggs and milk.
8
Pour over all.
9
Cover and refrigerate overnight.
10
One 1 hour before serving, preheat oven to 325u00b0.
11
Pour undiluted soup over mixture and bake 50 minutes.
12
Top with cheese and bake 10 more minutes. Serves 6.

No nutritional information available.

No additional tips available.

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

Pam'S Chicken Souffle

How did you like this recipe?