Chicken Salad Souffle Casserole

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

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 328 Calories

Ingredients

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

Recipe Instructions

Step 1

Bake in the preheated oven for 40 minutes.

Step 2

Spread half of the bread cubes into the bottom of a greased 13x9-inch casserole dish.

Step 3

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.

Step 4

Whisk milk and eggs together, and pour over casserole. Cover and refrigerate overnight.

Step 5

Preheat the oven to 325 degrees F (165 degrees C). Remove casserole from the refrigerator, uncover, and spread condensed soup evenly over the top.

Step 6

Sprinkle cheese over top, and continue baking until golden brown and heated through, 20 to 25 minutes more.