"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Souffle Recipe

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This recipe for Chicken Souffle, by , is from First Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Brant
Added: Sunday, April 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 oz.seasoned croutons
1/2 c. oleo, melted
1 c. broth or bouillon
2 lbs. canned or cooked chicken, chunked
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped chives
1/2 c. Miracle Whip Salad Dressing
3/4 tsp.salt
2 eggs
1 1/2 c. milk
1 can mushroom soup
1 c. shredded cheddar cheese

Directions:
Directions:
Preheat oven to 325. Grease a 9 x 13 inch pan.
Combine first 3 ingredients and spread 1/2 of that mixture in pan. Combine next 6 ingredients and spread the mixture over the crouton mixture. Place remaining of crouton mixture over chicken. Beat eggs with milk and pour over the entire mixture. Cover and refrigerate overnight. Remove from refrigerate 1 hour before baking. Spread on the soup and bake 40 minutes. Add cheese and bake 10 minutes longer uncovered.

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
My favorite scripture verse is Psalm 51:10. "Create in me a clean heart, O God, and renew a right spirit within me." My First Baptist Church memory is that we always felt welcome at the church and made new Christian friends when we moved to Van Wert 29 years ago. Since then, we have seen the Lord work in many different ways as many changes have been made.

 

 

 

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