Chicken Salad Souffle Casserole
Description
Like hot chicken salad crossed with a souffle, this chicken casserole refrigerates overnight to bake the next day.
Ingredients
•
8 slices white bread, cut into 1/2-inch cubes, divided
•
3 cups cooked, cubed chicken breast meat
•
1/2 cup mayonnaise
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1/2 cup chopped bell pepper (any color)
•
1/2 cup chopped celery
•
1/2 cup chopped onion
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1 cup frozen peas
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salt and freshly-ground black pepper, to taste
•
1 1/2 cups milk
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2 large eggs, lightly beaten
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1 (10 3/4 ounce) can condensed cream of mushroom soup
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1 cup shredded Cheddar cheese
Directions
1
Spread half of the bread cubes into the bottom of a greased 13x9-inch casserole dish.
2
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.
3
Whisk milk and eggs together, and pour over casserole. Cover and refrigerate overnight.
4
Preheat the oven to 325 degrees F (165 degrees C). Remove casserole from the refrigerator, uncover, and spread condensed soup evenly over the top.
5
Bake in the preheated oven for 40 minutes.
6
Sprinkle cheese over top, and continue baking until golden brown and heated through, 20 to 25 minutes more.