Crunchy Chicken Potato Soufflé
Crunchy Chicken Potato Soufflé is an impressive dinner. Made with 2 c. potato buds (dry), 2 c. cut up cooked chicken, 1 (4.5 oz.) jar sliced mushrooms, drained, 1 (8 oz.) can sliced water chestnuts, drained and 1 (2 oz.) jar diced pimientos, drained, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
🔗 Recipe adapted from RecipeNLG-Full
Layer 2 cups potatoes, the chicken, mushrooms, water chestnuts, pimientos and onion in ungreased 11 x 7 x 1 1/2-inch rectangular baking dish.
Mix eggs, milk, mayonnaise, pepper and soup; pour over chicken mixture.
Arrange cheese slices on top. Cover and refrigerate at least 4 hours.
Heat oven to 300°.
Mix 1 cup potatoes and the margarine.
Sprinkle over cheese.
Bake, uncovered, about 1 hour or until potatoes are brown and chicken mixture is brown.
Makes 8 servings.
🍷 Perfect Pairings
Complete your meal with these
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