Chicken Salad Soufflé Casserole
A make-ahead layered casserole with chicken salad, bread, and a creamy mushroom soup topping, finished with melted cheddar.
- 90
- min
- 8
- servings
- ~390
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
Arrange half of the bread cubes in an even layer across the bottom of a greased 13x9-inch baking dish.
- 2
In a large bowl, combine the chicken, mayonnaise, bell pepper, celery, onion, and peas; season with salt and pepper. Spread the chicken mixture over the bread layer, then scatter the remaining bread cubes on top.
- 3
Beat the milk and eggs together and pour the mixture evenly over the casserole. Cover and refrigerate overnight.
- 4
When ready to bake, preheat the oven to 325°F (165°C). Remove the casserole from the refrigerator, uncover, and spoon the condensed soup evenly across the surface.
- 5
Bake uncovered for 40 minutes.
- 6
Scatter the shredded cheese over the top and continue baking until the cheese is golden and the casserole is heated through, 20 to 25 minutes more.
Allergens
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
