Baked Chicken Souffle
A savory baked chicken souffle layered with cheese, mushrooms, and tender bread cubes, perfect for family dinners or entertaining guests seeking comfort food with rich flavors.
Ingredients
Instructions
- Cut the crusts off the bread and cube it.
- Dice the cooked chicken.
- Drain the mushrooms and slice them.
- Drain the water chestnuts and slice them.
- Layer the bread cubes, chicken, mushrooms, water chestnuts, mayonnaise, and cheese in a 9 x 13-inch pan.
- May freeze the layered mixture if desired.
- Mix the beaten eggs, milk, and mushroom soup together.
- Pour the egg mixture over the layered ingredients and refrigerate overnight.
- Bake at 350°F (175°C) for 1 1/2 hours.
- Sprinkle buttered bread crumbs over the top and bake for an additional 15 minutes.
Tips & Substitutions
For added flavor, consider using fresh herbs like thyme or rosemary in the mixture. If you don't have mayonnaise, Greek yogurt can be a great substitute for a lighter option. You can also experiment with different cheeses such as Gruyère for a gourmet twist. Layering additional vegetables like spinach or bell peppers can enhance the dish's nutrition, similar to what you might find in a Stuffing Chicken Casserole.
Serving Suggestions
This Baked Chicken Soufflé pairs beautifully with a light side salad or steamed vegetables for a complete meal. You can also serve it with crusty bread to soak up any sauce. For a comforting dinner, consider serving alongside Homemade Turkey Pot Pie for a delightful feast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the souffle in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. For best results, cover with foil to prevent the top from becoming too brown.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken Souffle contains roughly 1361 calories, with 22g protein, 169g carbohydrates, and 68g fat. It is an excellent source of calcium (50% of the Daily Value), protein (45% of the Daily Value), and iron (40% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1594mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover rotisserie chicken for this recipe?
Absolutely! Using leftover rotisserie chicken is a great time-saver and adds a nice flavor to the dish. Just make sure to shred or dice the chicken into bite-sized pieces before layering it with the other ingredients.
Is it possible to make this dish ahead of time?
Yes, you can prepare the layered mixture a day in advance and refrigerate it overnight. This allows the flavors to meld beautifully. Just be sure to pour the egg mixture over it before refrigerating to ensure even distribution.
Can I freeze the Baked Chicken Soufflé?
Yes, you can freeze the unbaked layered mixture. Just wrap it tightly in plastic wrap and then in aluminum foil. When you're ready to bake, thaw it overnight in the refrigerator and bake as directed. This makes it a great option for meal prep!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).