hot chicken salad souffle

(1 rating)
Recipe by
Lynda Sweezey
Charlotte, MI

This is good and you refrigerate overnight.

(1 rating)
yield 6 -8
cook time 1 Hr

Ingredients For hot chicken salad souffle

  • 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 lg
    eggs,slightly beaten
  • 1 1/2 c
    milk
  • 1 can
    condensed mushroom soup.

How To Make hot chicken salad souffle

  • 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.

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