Chicken Souffle

Submitted by LiisaN

"A very tasty dish to prepare a day ahead and have ready for company. Similar to the breakfast egg bakes, but with a twist. (prep time does not include overnight refrigeration)."

 

• Ready In: 1hr 35mins
• Ingredients: 15
• Serves: 6-8

ingredients

• 9 slices bread, cut into cubes
• 4 cups diced cooked chicken
• 1 (4 ounce) can mushrooms, drained
• 1 cup diced celery
• 1⁄4 cup diced onion
• 2 tablespoons lemon juice
• 1⁄2 cup Miracle Whip
• 1 cup grated cheddar cheese
• 4 eggs, beaten
• 2 cups chicken broth
• 1 (10 3/4 ounce) can cream of celery soup
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 (10 3/4 ounce) can cream of mushroom soup
• buttered bread crumb

directions

1. Place 2/3 bread crumbs in buttered 10x14 pan.
2. Mix chicken, mushrooms, celery, onion,lemon juice, and miracle whip.
3. Spread over bread crumbs.
4. Spread remaining 1/3 bread crumbs on top.
5. Sprinkle with cheese.
6. Mix eggs, broth, celery, cream of celery soup, salt, pepper together and pour over fillings.
7. Refrigerate overnight.
8. Spread the cream of mushroom soup over.
9. Set dish out until it reaches room temperature.
10. Bake at 350 degrees for 1 hour.
11. Add buttered crumbs to top and bake another 15 minutes.

Reviews

[yooper]

Very good...I loved how the finished dish did sort of "puff up" like a souffle~plus the fact that you can prep this the day before. This would work for turkey as well...would really work as a perfect Thanksgiving leftover dish as well! Thanks for posting this!