Chicken Souffle

  • Prep Time: 15 minutes
  • Cook Time: 105 minutes
  • Ready Time: 2 Hour, 0 Min
  • Servings: 12 servings


  • 12 slice white bread
  • 1 count pimientos 2 oz
  • 4 count eggs
  • 2 cup bread crumbs
  • 1 can soup condensed cream of mushroom
  • 1 can soup condensed cream of celery
  • 1 teaspoon salt
  • 2 cup milk
  • 9 slice cheese cheddar sharp
  • 1/2 cup mayonnaise
  • 1 can water chestnuts
  • 1/4 cup butter or margarine
  • 8 ounce mushrooms
  • 4 cup chicken breasts cooked cubed


    1. Butter a 14x10x2-inch baking dish. Place bread in a single layer in prepared dish. Top with cooked, cubed chicken. Cook mushrooms in butter or margarine for 5 minutes; then spoon mushrooms over chicken. Sprinkle drained water chestnuts over mushrooms. Spread mayonnaise over water chestnuts. Arrange cheese slices over mayonnaise.
    2. In a mixing bowl, combine milk, beaten eggs, pimientos (if desired), and salt; mix until thoroughly blended. Pour mixture evenly over layered ingredients in baking dish. In same mixing bowl, combine celery soup and mushroom soup; spread over ingredients in baking dish. Cover dish with foil and refrigerate for at least 8 hours.
    3. Bake covered at 350 degrees for 1 hour 30 minutes. Remove foil and sprinkle bread crumbs over casserole. Return to oven and bake uncovered for 15 minutes longer.
Nutritional Information
Chicken Souffle

Servings Per Recipe: 12 servings

Amount Per Serving

Calories: 460

  • Total Fat: 19g
  • Cholesterol: 100mg
  • Sodium: 1130mg
  • Total Carbs: 35g
  •     Dietary Fiber: 3g
  • Protein: 35g


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