Chicken Salad Souffle Casserole

This chicken casserole is a very old recipe given to me by my mother-in-law who always served it with a black cherry Jell-O salad. Over the years, it has become a family thing, and we all still enjoy it.


Recipes · Main Dishes · Casserole Recipes · Chicken


Prep Time: 30 mins
Cook Time: 1 hrs
Servings: 8
Total Time: 1 hrs 30 mins

Ingredients

Ingredients List

  • 8 slices white bread, cut into 1/2-inch cubes, divided

  • 3 cups cooked, cubed chicken breast meat

  • ½ cup mayonnaise

  • ½ cup chopped bell pepper (any color)

  • ½ cup chopped celery

  • ½ cup chopped onion

  • 1 cup frozen peas

  • salt and freshly-ground black pepper, to taste

  • 1 ½ cups milk

  • 2 large eggs, lightly beaten

  • 1 (10.75 ounce) can condensed cream of mushroom soup

  • 1 cup shredded Cheddar cheese


Directions

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

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

  4. 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. Bake in the preheated oven for 40 minutes.

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

Cook's Note:

Turkey works well as a substitute for chicken, and cream of celery soup is a good sub for the cream of mushroom soup. I typically make this in two smaller casserole dishes, cook one, and the other goes into the freezer without the soup and cheese.


Nutrition Facts (per serving)

Nutrition Facts
328 Calories
22g Fat
10g Carbs
23g Protein


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