Chicken Salad Souffle Casserole
Ingredients
- 8 slices white bread, cut into 1/2-inch cubes, divided
- 3 cups cooked, cubed chicken breast meat
- ½ cup mayonnaise
- ½ cup chopped bell pepper (any color)
- ½ cup chopped celery
- ½ cup chopped onion
- 1 cup frozen peas
- salt and freshly-ground black pepper, to taste
- 1 ½ cups milk
- 2 large eggs, lightly beaten
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup shredded Cheddar cheese
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Instructions
- Spread half of the bread cubes into the bottom of a greased 13x9-inch casserole dish.
- Stir chicken, mayonnaise, bell pepper, celery, onion, and peas together in a large bowl; season with salt and pepper. Spread chicken mixture on top of bread cubes. Top with remaining bread cubes.
- Whisk milk and eggs together, and pour over casserole. Cover and refrigerate overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Remove casserole from the refrigerator, uncover, and spread condensed soup evenly over the top.
- Bake in the preheated oven for 40 minutes.
- Sprinkle cheese over top, and continue baking until golden brown and heated through, 20 to 25 minutes more.
Source
Original recipe: View Original