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prep time
cook time
1 Hr
method
---
yield
6-8 serving(s)
Ingredients
- 2 1/2-3 pounds chicken
- 6 slices white bread
- 1/2 cup each celery,onion,green pepper(finely chopped)
- 1/2 cup mayonnaise
- 1/2 cup shredded chedder cheese
- 3 large eggs,slightly beaten
- 1 1/2 cups milk
- 1 can condensed mushroom soup.
How To Make hot chicken salad souffle
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Step 1Cook 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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