For a richer flavor, use brioche or challah bread instead of white bread. Feel free to experiment with different vegetables in the chicken salad. Diced carrots, corn, or water chestnuts would be delicious additions. If you don't have condensed cream of mushroom soup, you can substitute it with a homemade cream sauce or another flavor of condensed soup, such as cream of chicken or celery. To add a touch of spice, add a pinch of cayenne pepper or a dash of hot sauce to the chicken salad mixture. This casserole can be assembled ahead of time and baked just before serving, making it perfect for entertaining.
Chicken Salad Souffle Casserole
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 mins
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SERVING8 People
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VIEWS7
A comforting classic reimagined! This Chicken Salad Souffle Casserole elevates the humble chicken salad into a warm, satisfying dish perfect for brunch, lunch, or a cozy dinner. Layers of savory chicken salad filling are nestled between golden bread cubes, all bathed in a creamy, cheesy sauce.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol110 mg
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Fiber1 g
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Protein23 g
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Saturated Fat7 g
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Sodium511 mg
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Base: Grease a 13x9-inch casserole dish. Spread half of the bread cubes evenly across the bottom. (5 minutes)
02
StepCraft the Chicken Salad: In a large bowl, combine the cooked chicken, mayonnaise, bell pepper, celery, onion, and peas. Season generously with salt and pepper to your liking. (10 minutes)
03
StepAssemble the Layers: Spread the chicken salad mixture over the bread cubes in the dish. Top with the remaining bread cubes. (5 minutes)
04
StepInfuse with Custard: In a separate bowl, whisk together the milk and eggs until well combined. Pour this mixture evenly over the casserole, ensuring all bread is moistened. (5 minutes)
05
StepChill and Marinate: Cover the casserole tightly with plastic wrap or foil and refrigerate overnight (or for at least 4 hours). This allows the flavors to meld and the bread to absorb the custard. (4+ hours)
06
StepBake to Perfection: Preheat your oven to 325 degrees F (165 degrees C). Remove the casserole from the refrigerator, uncover, and spread the condensed cream of mushroom soup evenly over the top. (5 minutes)
07
StepBake: Bake in the preheated oven for 40 minutes, or until the casserole is heated through and the soup layer is bubbly.
08
StepAdd Cheese and Finish: Sprinkle the shredded Cheddar cheese over the top of the casserole. Continue baking for an additional 20-25 minutes, or until the cheese is melted, golden brown, and bubbly. (20-25 minutes)
09
StepRest and Serve: Let the casserole rest for 10 minutes before serving. This allows the flavors to settle and the casserole to slice more easily. (10 minutes)
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Mackenzie Dickens
Jul 1, 2025This recipe is a game changer! My family devoured it!
Ramiro Stokes
Jul 1, 2025The overnight refrigeration really makes a difference in the texture.
Virginia Botsford
Jun 30, 2025I love how easy this is to put together, and it's always a hit at potlucks.
Verdie Hermann
Jun 30, 2025I added some cooked bacon to mine, and it was delicious!
Clementina Kreiger
Jun 29, 2025My kids are picky eaters, but they all loved this casserole.
Kaycee Runte
Jun 29, 2025I substituted gluten-free bread, and it worked perfectly.