Baked Chicken Soufflé
Baked Chicken Soufflé is an impressive dinner. Made with 9 slices white bread, crusts removed, 4 c. cooked chicken, diced, 1/2 lb. fresh mushrooms, diced or canned mushrooms, 1/4 c. butter and 2 cans water chestnuts, drained and sliced, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Line 1 large baking dish with bread slices; top with chicken. Cook fresh mushrooms in butter for 5 minutes and spoon over chicken.
You may use canned mushrooms.
Next, spread over water chestnuts.
Dot with mayonnaise; top with cheese slices.
Mix eggs, milk and salt and pour over the cheese slices.
Mix soups and pimentos and spoon over all.
Cover with foil and refrigerate overnight.
Sprinkle buttered bread crumbs over top; bake at 350° for approximately 1 hour.
This is my favorite soufflé!
Serves 12. Also freezes well.
🍷 Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
💬 Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment