Hot Chicken Salad Souffle
A comforting hot chicken salad souffle combining tender chicken, sautéed celery and onion, and cheesy bread layers, baked to perfection—ideal for family dinners or potlucks.
Ingredients
Instructions
- Cut bread into cubes and spread half on the bottom of a greased casserole dish.
- Mix cooked and cubed chicken, chopped and sautéed celery, chopped and sautéed onion, and mayonnaise; spread over the bread cubes.
- Cover with the remaining bread cubes.
- Beat eggs and add to milk; pour over the chicken mixture.
- Cover with waxed paper and refrigerate overnight.
- Next day, spread chicken soup over all and sprinkle with grated cheese.
- Bake for 1 hour at 300°F.
Tips & Substitutions
For a richer flavor, consider using leftover rotisserie chicken instead of plain cooked chicken. You can substitute Greek yogurt for mayonnaise for a lighter option. If you're short on time, sautéed frozen onions and celery can save preparation time. This dish can also be enhanced with spices like garlic powder or paprika for added depth.
Serving Suggestions
This Hot Chicken Salad Souffle is perfect as a hearty main dish. Serve it with a crisp green salad or steamed vegetables for a balanced meal. It pairs beautifully with Mother'S Delight Sunday Special(Hot Dish) for a comforting family gathering. Consider offering a side of crusty bread to soak up the delicious flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F for about 20-30 minutes or until heated through. You can cover it with foil to prevent excessive browning while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Chicken Salad Souffle contains roughly 802 calories, with 11g protein, 106g carbohydrates, and 38g fat. It is an excellent source of calcium (32% of the Daily Value), iron (27% of the Daily Value), and protein (22% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1325mg 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 make this dish ahead of time?
Yes, this casserole is ideal for making ahead. Prepare it the night before and refrigerate as instructed, allowing the flavors to meld. Just add the chicken soup and cheese topping before baking the next day.
Can I freeze leftovers?
Yes, you can freeze leftovers in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating. Keep in mind that the texture may change slightly after freezing.
What can I substitute for the bread?
If you're looking for a gluten-free option, consider using gluten-free bread or cornbread as a substitute. You can also try using cooked quinoa or rice for a different texture and flavor.
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).