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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.