How to Make Chicken Salad Souffle Casserole - A Step-by-Step Guide

Chicken salad is a classic dish that can be enjoyed in many different ways, but have you ever tried it in a soufflé casserole? This Chicken Salad Soufflé Casserole recipe takes the traditional chicken salad to a whole new level, combining the creamy and flavorful elements of a classic chicken salad with the light and fluffy texture of a soufflé.

This unique casserole is perfect for a family dinner, a potluck, or any special occasion where you want to impress your guests with a deliciou...

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Ingredients

  • 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

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Servings: 8

  • Spread half of the bread cubes into the bottom of a greased 13x9-inch casserole dish.
  • 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.
  • Whisk milk and eggs together, and pour over casserole. Cover and refrigerate overnight.
  • Preheat the oven to 325 degrees F (165 degrees C). Remove casserole from the refrigerator, uncover, and spread condensed soup evenly over the top.
  • Bake in the preheated oven for 40 minutes.
  • Sprinkle cheese over top, and continue baking until golden brown and heated through, 20 to 25 minutes more.
  • Nutrition

    328 cal.

    • Total Fat: 22g
    • Saturated Fat: 7g
    • Cholesterol: 110mg
    • Sodium: 511mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 1g
    • Protein: 23g
    • Potassium: 324mg