Hot Chicken Salad Souffle Recipe

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Hot Chicken Salad Souffle

Lynda Sweezey

By
@mema5

This is good and you refrigerate overnight.


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Comments:

Serves:

6-8

Prep:

24 Hr

Cook:

1 Hr

Ingredients

2 1/2-3 lb
chicken
6 slice
white bread
1/2 c
each celery,onion,green pepper(finely chopped)
1/2 c
mayonnaise
1/2 c
shredded chedder cheese
3 large
eggs,slightly beaten
1 1/2 c
milk
1 can(s)
condensed mushroom soup.

Directions Step-By-Step

1
Cook chicken in a little boiling water,seasoned with extra chopped celery and onions.
Bone chicken and dice,about 2 cups
Trim crust off bread and set aside crust
Place bread slices on bottom of a 9"x13" baking dish.
Combine chicken & chopped veggies with mayonnaise & carefully spread over bread.
Rip up crusts & sprinkle over chicken mixture,then sprinkle shredded cheese over all.
Combine eggs & milk & pour over all.
Refrigerate overnight.
Before baking,spoon soup directly from the can over chicken.( I take soup out of can and stir well.It makes it a lot easier to spread.)
Bake in a preheated oven 350 for 1 hour or until heated through.

About this Recipe

Course/Dish: Chicken, Salads