Best Hot Chicken Salad Souffle Recipes

DELIGHTFUL CHICKEN SOUFFLE

Delightful Chicken Souffle image

This is a fablous dish for a luncheon. Having tried this before, I can say it is really easy to make,and you may make it the day before if you desire. Serve with an English pea salad, or with a slice of cantalope, or honey dew melon.

Provided by weekend cooker

Categories Chicken Breast

Time 1h25m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

16 slices white bread, crusts removed
5 boneless skinless chicken breast halves, cooked, thinly sliced diagonally
1/2 cup mayonnaise
1 cup grated cheddar cheese, divided
5 large eggs
2 cups milk
1 teaspoon seasoning salt
1/2 teaspoon white pepper
1 (10 ounce) can cream of mushroom soup, undiluted

Steps:

Butter a 9x13 inch baking dish, and line the bottom with 8 slices of bread, buttered on 1 side, buttered side up.
Cover with sliced chicken.
Spread chicken slices with mayonnaise and sprinkle with 1/2 cup cheese.
Top with 8 remaining slices of bread.
Beat together eggs, milk, salt, and pepper and pour over entirecasserole.
Refrigerate all day or overnight.
When ready to bake, spread mushroom soup with back of large spoon over top of casserole.
Bake uncovered at 350 degrees for 45 minutes.
Uncover, and sprinkle with remaining 1/2 cup of cheddar cheese and return to oven and bake for 15 minutes.

Nutrition Facts : Calories 591.9, Fat 26.1, SaturatedFat 9.5, Cholesterol 269.5, Sodium 1177.3, Carbohydrate 46.1, Fiber 1.6, Sugar 5.2, Protein 41.4

HOT CHICKEN SALAD SOUFFLE

Hot Chicken Salad Souffle image

This is good and you refrigerate overnight.

Provided by Lynda Sweezey

Categories Salads

Time 1h

Number Of Ingredients 8

Ingredients

2 1/2-3 lb chicken
6 slice white bread
1/2 c each celery,onion,green pepper(finely chopped)
1/2 c mayonnaise
1/2 c shredded chedder cheese
3 large eggs,slightly beaten
1 1/2 c milk
1 can(s) condensed mushroom soup.

Steps:

1. Cook chicken in a little boiling water,seasoned with extra chopped celery and onions. Bone chicken and dice,about 2 cups Trim crust off bread and set aside crust Place bread slices on bottom of a 9"x13" baking dish. Combine chicken & chopped veggies with mayonnaise & carefully spread over bread. Rip up crusts & sprinkle over chicken mixture,then sprinkle shredded cheese over all. Combine eggs & milk & pour over all. Refrigerate overnight. Before baking,spoon soup directly from the can over chicken.( I take soup out of can and stir well.It makes it a lot easier to spread.) Bake in a preheated oven 350 for 1 hour or until heated through.

HOT CHICKEN SALAD CASSEROLE

Hot Chicken Salad Casserole image

Delicious and different casserole that can be made with unseasoned pre-cooked chicken.

Provided by Jane Townsend

Categories Main Dish Recipes Casserole Recipes

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

4 boneless chicken breast halves, cooked and diced
1 cup chopped celery
1 (8 ounce) can sliced water chestnuts
1 (4.5 ounce) can sliced mushrooms
¾ cup mayonnaise
1 teaspoon lemon juice
½ teaspoon salt
3 teaspoons grated onion
½ cup sliced almonds
½ cup shredded Cheddar cheese
1 ½ cups crushed potato chips

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips.
Bake in the preheated oven for 30 minutes, until lightly browned

Nutrition Facts : Calories 548.3 calories, Carbohydrate 18.3 g, Cholesterol 75.3 mg, Fat 41.5 g, Fiber 3.4 g, Protein 26.4 g, SaturatedFat 9.2 g, Sodium 660.7 mg, Sugar 2.3 g

CHICKEN SOUFFLE

Chicken Souffle image

A very tasty dish to prepare a day ahead and have ready for company. Similar to the breakfast egg bakes, but with a twist. (prep time does not include overnight refrigeration).

Provided by LiisaN

Categories Chicken

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

9 slices bread, cut into cubes
4 cups diced cooked chicken
1 (4 ounce) can mushrooms, drained
1 cup diced celery
1/4 cup diced onion
2 tablespoons lemon juice
1/2 cup Miracle Whip
1 cup grated cheddar cheese
4 eggs, beaten
2 cups chicken broth
1 (10 3/4 ounce) can cream of celery soup
1 teaspoon salt
1/4 teaspoon pepper
1 (10 3/4 ounce) can cream of mushroom soup
buttered bread crumb

Steps:

Place 2/3 bread crumbs in buttered 10x14 pan.
Mix chicken, mushrooms, celery, onion,lemon juice, and miracle whip.
Spread over bread crumbs.
Spread remaining 1/3 bread crumbs on top.
Sprinkle with cheese.
Mix eggs, broth, celery, cream of celery soup, salt, pepper together and pour over fillings.
Refrigerate overnight.
Spread the cream of mushroom soup over.
Set dish out until it reaches room temperature.
Bake at 350 degrees for 1 hour.
Add buttered crumbs to top and bake another 15 minutes.

Nutrition Facts : Calories 483.7, Fat 22.8, SaturatedFat 8.4, Cholesterol 236.4, Sodium 1858.2, Carbohydrate 29, Fiber 1.8, Sugar 4.7, Protein 39

HOT CHICKEN SALAD II

Hot Chicken Salad II image

It's a casserole! It's a salad! It's hot chickeny goodness in 3 easy steps! Enjoy!

Provided by JEANNIED59

Categories Salad

Yield 6

Number Of Ingredients 7

Ingredients

3 boneless chicken breast halves, cooked and cubed
1 cup mayonnaise
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can mushrooms, drained
1 (8 ounce) can water chestnuts, drained and chopped
½ cup chopped celery
1 cup crushed butter crackers

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a small skillet, saute the mushrooms in oil.
Mix together the chicken, mayonnaise, soup, sauteed mushrooms, water chestnuts and celery. Place mixture in a 12x7.5 inch casserole dish. Top with the crushed crackers, tossed with melted butter. Bake in the preheated oven for 30 to 45 minutes.

Nutrition Facts : Calories 481.4 calories, Carbohydrate 17.4 g, Cholesterol 62.1 mg, Fat 38.4 g, Fiber 1.6 g, Protein 17.7 g, SaturatedFat 6.9 g, Sodium 735.9 mg, Sugar 3.3 g

CONTEST-WINNING HOT CHICKEN SALAD

Contest-Winning Hot Chicken Salad image

After I tasted this hot chicken salad at a women's luncheon, I left with the recipe in hand. I was our city clerk for several years, and on election days I brought this to serve our poll workers for lunch. It got everyone's vote of approval! I've found it is also delicious stuffed in a tomato. -Ruth Glabe, Oronoco, Minnesota

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 pounds boneless skinless chicken breasts
2 bay leaves
4 cups diced celery
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cups mayonnaise
2 cups sour cream
2 cans (8 ounces each) water chestnuts, drained
1 can (8 ounces) mushroom stems and pieces, drained
1 cup slivered almonds
2 tablespoons chopped onion
2 tablespoons lemon juice
2 teaspoons salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese
2 cans (2.8 ounces each) french-fried onions
Chopped green onions, optional

Steps:

Preheat oven to 350°. Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until chicken juices run clear. Remove chicken and cut into 1/2-in. cubes; place in a large bowl. Stir in the next 11 ingredients. , Transfer to a 13x9-in. baking dish (dish will be full). Sprinkle with cheese and french-fried onions. Bake, uncovered, until heated through, about 30 minutes. Garnish with green onions, if desired.

Nutrition Facts : Calories 1003 calories, Fat 83g fat (23g saturated fat), Cholesterol 112mg cholesterol, Sodium 1697mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 5g fiber), Protein 36g protein.