Name: Chicken Salad Souffle Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: White bread, cut into 1/2-inch cubes, divided - 8 slices; Cooked, cubed chicken breast meat - 3 cups; Mayonnaise - ½ cup; Chopped bell pepper (any color) - ½ cup; Chopped celery - ½ cup; Chopped onion - ½ cup; Frozen peas - 1 cup; Salt and freshly-ground black pepper, to taste - 1 cup; Milk - 1 ½ cups; Eggs, lightly beaten - 2 large; Condensed cream of mushroom soup - 1 (10.75 ounce) can; Shredded Cheddar cheese - 1 cup

Ingredients for - Chicken Salad Souffle Casserole

1. White bread, cut into 1/2-inch cubes, divided 8 slices

2. Cooked, cubed chicken breast meat 3 cups

3. Mayonnaise ½ cup

4. Chopped bell pepper (any color) ½ cup

5. Chopped celery ½ cup

6. Chopped onion ½ cup

7. Frozen peas 1 cup

8. Salt and freshly-ground black pepper, to taste 1 cup

9. Milk 1 ½ cups

10. Eggs, lightly beaten 2 large

11. Condensed cream of mushroom soup 1 (10.75 ounce) can

12. Shredded Cheddar cheese 1 cup

How to cook deliciously - Chicken Salad Souffle Casserole

1 . Stage

Spread half of the bread cubes into the bottom of a greased 13x9-inch casserole dish.

2 . Stage

Stir chicken, mayonnaise, bell pepper, celery, onion, and peas together in a large bowl; season with salt and pepper. Spread chicken mixture on top of bread cubes. Top with remaining bread cubes.

3 . Stage

Whisk milk and eggs together, and pour over casserole. Cover and refrigerate overnight.

4 . Stage

Preheat the oven to 325 degrees F (165 degrees C). Remove casserole from the refrigerator, uncover, and spread condensed soup evenly over the top.

5 . Stage

Bake in the preheated oven for 40 minutes.

6 . Stage

Sprinkle cheese over top, and continue baking until golden brown and heated through, 20 to 25 minutes more.