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Chicken Salad Souffle` Recipe

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This recipe for Chicken Salad Souffle` is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 325º 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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