Baked Chicken Soufflé

 

I started making this recipe in my early homemaking years and it has continued to be one of the favorites. My Baked Chicken Soufflé still goes to many of the covered dish luncheons, sometimes by request. This recipe is very simple with layer after layer of goodness with a blend of seasons that puts this recipe over the top! This dish can be put together the night before and baked the next morning for a beautiful and delightful presentation. 

Baked Chicken Soufflé Recipe

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The special layers of this casserole makes it so easy to put together and every bite delicious!

We will start with a generously buttered 9 X 13 baking dish. Place 8 slices of bread that will be the lst layer.

Next we layer the chicken.

Now we layer mushrooms and chestnuts, then dollop the mayonnaise all over the layers.

Cover the next layer with sliced cheese.

Mix all the eggs, and milk.

Pour the milk mix over the cheese layer.

Mix the soups and pimentos real well. Pour the soup mix over the cheese and milk layer.

Cover the last layer with the buttered bread crumbs.

The Recipe

Yield: 10

Author: Miz Helen's Kitchen

Baked Chicken Soufflé

A great make ahead recipe that is perfect for a covered luncheon. Layers of delicious goodness.

Ingredients

• 4 cups chicken, cooked & diced
• 8 slices white bread
• 1/2 pound fresh Mushrooms, sliced
• 1/4 cup butter
• 1 (small ) can sliced water chestnuts
• 1 (2 ounce) jar pimento, cut fine
• 4 eggs, well beaten
• 2 cups milk
• 1 teaspoon salt
• 1 ( 10.50 ounce) can Mushroom Soup
• 1 ( 10.50 ounce) can Celery Soup
• 1/2 cup Mayonnaise
• 2 cups course buttered Bread Crumbs
• 8 slices sharp cheddar cheese
• 1 tablespoon butter for the baking dish

Instructions

1. Line a 9 X 13 buttered pan with bread. Top with diced chicken. Cook mushrooms in butter for 5 minutes; pour over chicken.
2. Add water chestnuts and dot with mayonnaise.
3. Cover with cheese slices.
4. Combine eggs, milk and salt; pour over the cheese slices.
5. Mix the soups, and pimento; spoon over the mixture.
6. Cover with foil and refrigerate overnight.
7. Bake at 350 degree for 1-1/2 hours.
8. Uncover, sprinkle with crumbs and back for 15 minutes more.
9. Remove from oven and let cool for 10 minutes before serving.

Notes

The recipe can be prepared the night before and baked the next morning.

Created using The Recipes Generator

Let the dish set for about 10 minutes before serving.

This Baked Chicken Will Be Amazing!

Thanks so much for stopping by the cottage today to spend some time with us. We always look forward to sharing our kitchen with a friend. Hope you have a great week and come back to see us next week!

Peace and Joy

Miz Helen

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Yield: 10

Author: Miz Helen's Kitchen

Baked Chicken Soufflé

A great make ahead recipe that is perfect for a covered luncheon. Layers of delicious goodness.

Ingredients

• 4 cups chicken, cooked & diced
• 8 slices white bread
• 1/2 pound fresh Mushrooms, sliced
• 1/4 cup butter
• 1 (small ) can sliced water chestnuts
• 1 (2 ounce) jar pimento, cut fine
• 4 eggs, well beaten
• 2 cups milk
• 1 teaspoon salt
• 1 ( 10.50 ounce) can Mushroom Soup
• 1 ( 10.50 ounce) can Celery Soup
• 1/2 cup Mayonnaise
• 2 cups course buttered Bread Crumbs
• 8 slices sharp cheddar cheese
• 1 tablespoon butter for the baking dish

Instructions

1. Line a 9 X 13 buttered pan with bread. Top with diced chicken. Cook mushrooms in butter for 5 minutes; pour over chicken.
2. Add water chestnuts and dot with mayonnaise.
3. Cover with cheese slices.
4. Combine eggs, milk and salt; pour over the cheese slices.
5. Mix the soups, and pimento; spoon over the mixture.
6. Cover with foil and refrigerate overnight.
7. Bake at 350 degree for 1-1/2 hours.
8. Uncover, sprinkle with crumbs and back for 15 minutes more.
9. Remove from oven and let cool for 10 minutes before serving.

Notes

The recipe can be prepared the night before and baked the next morning.

Created using The Recipes Generator