Hot Chicken Salad Souffle

Hot Chicken Salad Souffle Recipe

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Lynda Sweezey

By
@mema5

This is good and you refrigerate overnight.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
24 Hr
Cook:
1 Hr

Ingredients

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  • 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.

How to Make Hot Chicken Salad Souffle

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.

Printable Recipe Card

About Hot Chicken Salad Souffle

Course/Dish: Chicken, Salads




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