"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Chicken Salad Souffle` Recipe

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This recipe for Chicken Salad Souffle`, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Hall
Added: Thursday, September 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5-6 slices bread, crust cut & slices cubed
3- 3 1/2 c. chicken, cooked and cut up
1/2 c. Green Pepper, diced
3/4 c. Celery, diced
3/4 c. Mayonnaise
3 1/4 c. Milk
3 Eggs, well beaten
1 1/2 cans Mushroom Soup
1 1/2 c. shredded Cheddar Cheese
Salt to taste

Directions:
Directions:
Cover bottom of 9x13 greased glass casserole with cubed bread.
Mix together: diced chicken, green pepper, celery, mayonnaise, & salt and layer on top of bread.
Mix milk and eggs; pour evenly over chicken.
Cover and refrigerate several hours or overnight.
Before baking, pour mushroom soup over chicken mixture. Sprinkle cheese on top.
Bake 325 for 1 hour

Number Of Servings:
Number Of Servings:
8-12
Personal Notes:
Personal Notes:
Good for a luncheon because you can prepare the day ahead! It was a Bridge Club favorite.

 

 

 

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