Casserole Recipe ❘ Chicken Salad Souffle Casserole

Like hot chicken salad crossed with a souffle, this chicken casserole refrigerates overnight to bake the next day.

Ingredients

• 8 slices white bread, cut into 1/2-inch cubes, divided
• 3 cups cooked, cubed chicken breast meat
• 0.5 cup mayonnaise
• 0.5 cup chopped bell pepper (any color)
• 0.5 cup chopped celery
• 0.5 cup chopped onion
• 1 cup frozen peas
• salt and freshly-ground black pepper, to taste
• 1.5 cups milk
• 2 large eggs, lightly beaten
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup shredded Cheddar cheese

Cooking Directions

1. Spread half of the bread cubes into the bottom of a greased 13x9-inch casserole dish.
2. Stir chicken, mayonnaise, bell pepper, celery, onion, and peas together in a large bowl; season with salt and pepper. Spread chicken mixture on top of bread cubes. Top with remaining bread cubes.
3. Whisk milk and eggs together, and pour over casserole. Cover and refrigerate overnight.
4. Preheat the oven to 325 degrees F (165 degrees C). Remove casserole from the refrigerator, uncover, and spread condensed soup evenly over the top.
5. Bake in the preheated oven for 40 minutes.
6. Sprinkle cheese over top, and continue baking until golden brown and heated through, 20 to 25 minutes more.

Nutrition Facts

• calories328 kcal
• carbohydrateContent10 g
• cholesterolContent110 mg
• fiberContent1 g
• proteinContent23 g
• saturatedFatContent7 g
• sodiumContent511 mg
• fatContent22 g