Chicken Souffle
From upstatevoyager 15 years ago
- 60 minutes to make
- Serves 10
I found this in an old church cookbook. It can be multiplied to serve as many as you need. It is just as good the next day reheated too!
Ingredients
- 16 slices white bread, crusts removed and buttered on one side shopping list
- 4 skinless chicken breasts, cooked boned and sliced shopping list
- 1/2 cup mayonnaise shopping list
- 1 cup cheddar cheese, shredded shopping list
- 5 eggs shopping list
- 2 cups milk shopping list
- 1 teaspoon salt shopping list
- 1 can cream of mushroom or cream of chicken soup shopping list
How to make it
- In a greased 13x9 inch baking pan, line bottom with 8 slices of bread.
- Cover bread with chicken.
- Spread chicken with mayonnaise and sprinkle with 1/2 cup cheese.
- Top with remaining bread slices.
- Whisk together eggs, milk and salt. Pour over casserole.
- Cover and chill overnight or all day.
- When ready to bake, spread soup over top of casserole.
- Bake at 350 degrees for 45 minutes.
- Sprinkle with remaining 1/2 cup cheese and return to oven.
- Bake an additional 15 minutes.
- Enjoy!
People Who Like This Dish 5
- chefmeow Garland, TX
- jkf238 Conway
- jayn0000 Hesperia, California
- cher3231 Denham Springs, LA
- yumyumm Huntington Beach
- upstatevoyager Scotia, NY
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The Rating
Reviewed by 1 people-
It's been a long time since I had chicken souffle and can't think of a darn good reason why. One of my favorites growing up. Glad to have a good recipe for it. Thanks for the memories and the great recipe. You have my 5.
chefmeow
in Garland loved it
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