Mom V's hot Chicken Salad Souffle

This was my mother in law's known souffle that everyone loved. So I thought I would share the recipe.

Photo by janet v.

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

10

servings

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

10

servings

Ingredients

  • 5-10

    slices of dense white bread (I used challah)

  • 2

    cups cooked chicken cut into 1" cubes

  • 1/2

    cup medium size chopped onion

  • 3/4

    cup green or red (or both) cut into small strips

  • 3/4

    cup clery in 1/2" pieces

  • 1/2

    cup (or more) salad dressing

  • 1

    tsp salt

  • 3

    eggs beaten

  • 1-1/2

    cup milk

  • 1

    can of cream of mushroom soup or cream of chicken soup

  • 1

    cup or more of grated/shredded cheddar cheese

  • Optional:

  • 1/2

    cup pine nuts

  • red pepper flakes (a dash)

  • small jar of pimento

  • And any of your ideas

Directions

Cover the bottom of a 9 x 13 baking dish with half the bread (with or without crust). Combine chicken, vegetables, salad dressing and seasonings. Spread on bread. Top with remaining bread. Beat eggs and milk together and pour over bread. Spread mushroom soup on bread and spinkle with cheese. Cover and refrigerate overnight. Bake at 350 for 45-60 minutes, until cheese is bubbly. Cover with foil and let stand 20-25 minutes before serving.

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