Chicken And Water Chestnut Souffle
A creamy, savory soufflé with tender chicken, crunchy water chestnuts, and a buttery breadcrumb crust—perfect for a comforting family dinner or a crowd‑pleasing party dish.
Ingredients
- 4½ slices white bread, crusts trimmed ⓘ
- 2 cups chopped, cooked chicken
- 1 (4 oz.) can sliced mushrooms, drained ⓘ
- 1 (7 oz.) can sliced water chestnuts, drained ⓘ
- 4½ slices sharp Cheddar cheese ⓘ
- ¼ cup mayonnaise ⓘ
- ¼ cup melted margarine ⓘ
- 2 eggs, beaten ⓘ
- 1 cup milk ⓘ
- ½ tsp salt ⓘ
- 1 can cream of mushroom soup ⓘ
- 1 (2 oz.) jar chopped pimento, drained ⓘ
- 1 cup coarse bread crumbs ⓘ
- 2 Tbsp melted butter ⓘ
Instructions
- Arrange the bread slices in a buttered 8×8‑inch baking dish.
- Layer the chicken, mushrooms, water chestnuts and cheese in the prepared dish.
- In a bowl combine mayonnaise, margarine, beaten eggs, milk and salt; mix well.
- Pour the mixture over the layers.
- Spread the soup and pimento mixture over the top.
- Cover with foil and chill for 8 hours or overnight.
- Bake uncovered at 350°F (175°C) for 30 minutes.
- Top with a mixture of bread crumbs and melted butter; bake for an additional 15 to 20 minutes or until set.
- Serve hot, 4 servings per dish.
Tips & Substitutions
For a lighter version, consider using whole grain bread and low-fat cheese. You can also replace the mayonnaise with Greek yogurt for added protein. If you don't have water chestnuts, chopped celery can add a similar crunch. Be sure to let the dish chill for the full 8 hours to ensure the flavors meld perfectly.
Serving Suggestions
Serve this Chicken And Water Chestnut Souffle with a fresh green salad for a light meal. It pairs beautifully with the rich flavors of Pam Davis' Savory Crescent Chicken Squares. For a complete dinner, consider offering a side of steamed vegetables or a tangy coleslaw to balance the dish's creaminess.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or until heated through. Alternatively, you can reheat the entire dish in the oven at 350°F (175°C) for about 20 minutes, covered with foil to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Water Chestnut Souffle contains roughly 1783 calories, with 40g protein, 160g carbohydrates, and 110g fat. It is an excellent source of protein (80% of the Daily Value), calcium (55% of the Daily Value), and iron (49% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 fresh chicken instead of cooked?
Yes, you can use fresh chicken, but it will need to be cooked first. Boil or roast the chicken, then chop it before layering in the souffle. This will ensure the chicken is tender and flavorful in the final dish.
Is it possible to freeze this souffle?
Yes, you can freeze the unbaked souffle. Prepare it up to the chilling step, then cover tightly with plastic wrap and aluminum foil. When ready to bake, thaw overnight in the refrigerator and then bake as directed. This is a great make-ahead option for busy days.
What can I substitute for cream of mushroom soup?
If you prefer not to use cream of mushroom soup, you can make a homemade version with sautéed mushrooms, cream, and a bit of broth. Alternatively, a cream of celery or chicken soup can work as a substitute, adding a different flavor profile while still keeping the dish creamy.
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).