Crunchy Chicken Potato Souffle
Crunchy Chicken Potato Souffle combines tender chicken, mushrooms, and pimientos with a creamy, cheesy topping, baked to golden perfection—perfect for comforting family dinners or gatherings.
Ingredients
- 2 cups Potato Buds (dry) ⓘ
- 2 cups cooked chicken, cut up ⓘ
- 1 (4.5 oz.) jar sliced mushrooms, drained
- 1 (8 oz.) can sliced water chestnuts, drained ⓘ
- 1 (2 oz.) jar diced pimientos, drained ⓘ
- 2 Tbsp. chopped green onion ⓘ
- 4 eggs, beaten ⓘ
- 2 cups milk
- 1/4 cup mayonnaise ⓘ
- 1/4 tsp. pepper ⓘ
- 1 (10 3/4 oz.) can cream of mushroom soup ⓘ
- 6 slices process American cheese ⓘ
Instructions
- Layer 2 cups potatoes, the cooked chicken, drained mushrooms, drained water chestnuts, drained diced pimientos, and chopped green onion in an ungreased 11 x 7 x 1 1/2-inch rectangular baking dish.
- Mix the beaten eggs, milk, mayonnaise, pepper, and cream of mushroom soup; pour this mixture over the layered ingredients.
- Arrange slices of process American cheese on top of the mixture.
- Cover and refrigerate the dish for at least 4 hours.
- Heat the oven to 300°F (150°C).
- Mix 1 cup potatoes with the margarine until well combined.
- Sprinkle the potato and margarine mixture over the cheese layer.
- Bake uncovered for about 1 hour, or until the potatoes and chicken mixture are browned and cooked through.
Tips & Substitutions
For added flavor, consider using fresh herbs like thyme or rosemary in place of green onion. If you prefer a lighter option, substitute Greek yogurt for mayonnaise. You can also use leftover rotisserie chicken for convenience. To enhance the crunch, add breadcrumbs or crushed cornflakes on top before baking. For a vegetarian version, replace the chicken with sautéed veggies.
Serving Suggestions
This Crunchy Chicken Potato Souffle is a hearty main dish that pairs wonderfully with a fresh garden salad or steamed vegetables. Serve it alongside a light vinaigrette or with a side of Machine Shed'S Baked Potato Soup for a comforting meal. Consider garnishing with fresh herbs for an appealing presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also microwave individual portions on medium heat, but be aware that the texture may change slightly.
Nutrition & Diet Analysis (per serving)
Each serving of Crunchy Chicken Potato Souffle contains roughly 270 calories, with 8g protein, 38g carbohydrates, and 11g fat. It is an excellent source of vitamin C (59% of the Daily Value) and vitamin D (34% of the Daily Value), and a good source of protein and calcium.
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 prepare the souffle in advance?
Yes, you can prepare the souffle up to 24 hours in advance. Simply assemble the layers and pour the egg mixture over them, then cover and refrigerate. Bake just before serving for the best texture and flavor.
What can I substitute for cream of mushroom soup?
If you prefer not to use cream of mushroom soup, you can substitute it with homemade white sauce or a different canned soup, like cream of chicken or cream of celery. Adjust seasonings accordingly to maintain flavor.
Can I freeze the leftovers?
Yes, you can freeze leftovers. Wrap the cooled souffle tightly in plastic wrap and then aluminum foil before placing it in the freezer. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until warmed through.
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).