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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mom's Chicken Souffle' Recipe

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This recipe for Mom's Chicken Souffle' is from The Petersen Family Cookbook , 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:  
8 slices of bread (Grandma Sycamore's)
3lb chicken stewed and diced (can use just breasts, about 4)
1 cup celery
1 large onion
1 green pepper
1 cup chicken broth
2 cups milk
1/2 heaping cup mayonnaise
5 beaten eggs
1 tsp salt
1/2 tsp pepper
1 can mushroom soup + 1/2 cup milk
1 1/2 cup grated cheese
Directions:
Directions:
Stew and dice chicken and allow to cool.
Remove crust from bread and cut into diced pieces put half in the bottom of a well oiled or sprayed oil pan. (9 by 13)
Combine diced chicken, onion, green pepper, celery and mayonnaise into bowl and spread over bread then add the other half off diced bread over the chicken mixture.
Combine eggs, chicken broth, and 2 cups milk and add salt and pepper. Pour over chicken and bread, cover and refrigerate overnight.
Bake at 350º for 15 minutes. Mix mushroom soup and 1/2 cup milk together and pout over souffle' and bake for another 50 minutes. Then spread grated cheese over and bake for another 10 to 12 minutes.
Number Of Servings:
Number Of Servings:
10 - 12
Preparation Time:
Preparation Time:
1 1/2 hrs prep + overnight and 75 minutes baking time
Personal Notes:
Personal Notes:
It seems complicated but it's not really. I first tasted this when I came home from the hospital and stayed at mom's after having Jill in 1977. It was so good.
Good food and good memories....Mom always made that happen.

 

 

 

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