Chicken Souffle

Chicken Souffle

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Servings: 4
Author: Sandi


  • 6 slices white bread
  • 2 cups diced cooked chicken
  • 1/4 cup chopped pimento
  • 1/2 cup chopped celery
  • 1/2 cup mayonaise
  • 1/2 cup milk
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 3/4 tsp. salt
  • dash pepper
  • 2 eggs beaten
  • 1 can condensed mushroom soup
  • 1/2 cup shredded sharp cheese


  • Cube 2 slices bread and place in bottom of casserole.
  • Combine chicken, vegetables, mayo, seasonings, add spoon over bread cubes.
  • Trim crusts from remaining bread and arrange on top of chicken mixture.
  • Combine eggs, milk and pour over all.
  • Cover and chill overnight in refrigerator.
  • When ready to bake, spoon soup on top and bake at 325° about an hour or until set.
  • Sprinkle cheese over top for last few minutes of baking.


Credit: Margery Smith, Library

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