Chicken Souffl Sandwich
A savory chicken soufflé sandwich casserole layered with bread, mushrooms, water chestnuts, and cheese, baked with a creamy egg mixture for a comforting, crowd-pleasing dish.
Ingredients
- 9 slices white bread, crust removed
- 1/4 cup butter ⓘ
- 4 cups cooked chicken, diced ⓘ
- 2 (8 oz.) jars sliced mushrooms, drained
- 1 (8 oz.) can sliced water chestnuts, drained ⓘ
- 1/2 cup mayonnaise ⓘ
- 9 slices sharp cheese ⓘ
- 4 eggs ⓘ
- 2 cups milk ⓘ
- 1 teaspoon salt ⓘ
- 1 (2 oz.) jar diced pimento, drained ⓘ
- 1 can cream of celery soup (undiluted) ⓘ
- 1 can cream of mushroom soup (undiluted) ⓘ
- 1 1/2 cups buttered bread crumbs ⓘ
Instructions
- Line a large 9 x 13-inch flat buttered baking pan with slices of bread.
- Spread cooked diced chicken over the bread layer.
- Top the chicken with drained sliced mushrooms and water chestnuts.
- Dot the mixture with mayonnaise and cover with slices of sharp cheese.
- In a bowl, beat eggs, milk, and salt together until well combined.
- Pour the egg mixture evenly over the layered ingredients in the pan.
- Mix diced pimento with undiluted cream of celery and cream of mushroom soups, then spoon this mixture over the top.
- Cover the pan with aluminum foil and refrigerate overnight before baking.
Tips & Substitutions
For a lighter version, consider substituting Greek yogurt for mayonnaise. You can also use leftover roasted chicken to save time. If you prefer a creamier texture, add a bit of sour cream to the soup mixture. Ensure the bread is well-buttered to prevent sogginess, and feel free to mix in your favorite herbs for added flavor.
Serving Suggestions
Serve the Chicken Soufflé Sandwich warm, garnished with fresh herbs like parsley or chives. This dish pairs beautifully with a crisp green salad or steamed vegetables for a complete meal. For a comforting side, consider pairing it with your favorite American recipes, like mashed potatoes or coleslaw.
Storage & Reheating
Store any leftovers 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 bake in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. This dish can be frozen before baking for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Souffl Sandwich contains roughly 1633 calories, with 14g protein, 46g carbohydrates, and 157g fat. It is an excellent source of vitamin D (74% of the Daily Value), vitamin C (31% of the Daily Value), and protein (27% of the Daily Value), and a good source of calcium and iron. 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 make this dish ahead of time?
Yes, this recipe is perfect for making ahead. After assembling, cover it with foil and refrigerate overnight. This allows the flavors to meld together. Simply bake it the next day according to the instructions for a hassle-free meal.
What can I use instead of white bread?
You can substitute white bread with whole grain or sourdough for added texture and flavor. Gluten-free bread is also a great option if you're accommodating dietary restrictions. Just ensure it's sturdy enough to hold the filling.
How do I know when the soufflé is done?
The soufflé is done when it's puffed up and golden brown on top, typically after 45-55 minutes of baking. You can insert a knife in the center; it should come out clean. Let it rest for a few minutes before serving.
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).