Chicken Salad Souffl
A creamy chicken salad baked in a souffle style with cheese, vegetables, and mushroom soup, perfect for family dinners or potlucks with comforting flavors.
Ingredients
- 8 slices white bread, crust trimmed and cut into small cubes ⓘ
- 2 cups cooked chicken, cut into small pieces ⓘ
- 1/2 cup chopped onion ⓘ
- 1/2 cup chopped green pepper ⓘ
- 1/2 cup chopped celery ⓘ
- 1/2 cup mayonnaise ⓘ
- 3/4 teaspoon salt ⓘ
- dash of pepper ⓘ
- 3 eggs ⓘ
- 1 1/2 cups cream of mushroom soup (undiluted) ⓘ
- 1/2 cup grated sharp cheese ⓘ
Instructions
- Put half of the cubed bread in the bottom of a 9 x 13-inch baking dish.
- Combine cooked chicken, chopped onion, chopped green pepper, chopped celery, mayonnaise, and salt and pepper, then arrange this mixture over the bread cubes.
- Cover with the remaining bread cubes.
- Beat the eggs, add milk, and pour over all the layers.
- Cover and chill in the refrigerator for at least several hours or overnight.
- Spoon the undiluted mushroom soup over the top of the chilled mixture.
- Bake uncovered in a 325°F (160°C) oven for about 1 hour.
- Sprinkle grated sharp cheese over the top during the last few minutes of baking.
Tips & Substitutions
For a lighter version, you can substitute Greek yogurt for mayonnaise. If you prefer a different flavor, try using ranch dressing instead. To add some heat, consider incorporating diced jalapeños or a splash of hot sauce. Make sure to let the layers chill properly, as this helps the bread absorb the flavors and results in a creamier texture. This dish can also be made a day in advance for enhanced flavor.
Serving Suggestions
Serve this Chicken Salad Soufflé alongside a fresh green salad or steamed vegetables for a complete meal. It pairs beautifully with a light vinaigrette dressing or your favorite dipping sauce. For a heartier option, consider serving it with a side of roasted potatoes or crusty bread. This dish is perfect for potlucks or family gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and cover the dish with foil to prevent drying out. Bake for about 20-30 minutes or until heated through. Avoid microwaving, as it can make the bread soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Salad Souffl contains roughly 388 calories, with 11g protein, 60g carbohydrates, and 12g fat. It is an excellent source of vitamin C (65% of the Daily Value), protein (22% of the Daily Value), and calcium (21% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1332mg per serving (58% 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! Leftover rotisserie chicken is a great time-saver and adds wonderful flavor. Just make sure to shred or chop the chicken into small pieces for even distribution throughout the dish.
Is it necessary to chill the dish before baking?
Yes, chilling the dish allows the bread to absorb the moisture and flavors from the other ingredients. This step enhances the texture and overall taste of the soufflé, making it creamier when baked.
Can I make this recipe gluten-free?
Yes, you can easily adapt this recipe for a gluten-free diet by using gluten-free bread. Just ensure your other ingredients, like mayonnaise and soup, are also gluten-free. This way, everyone can enjoy this delicious dish!
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).