Chicken-Chestnut Soufflé

Serves: 12
Total Calories: 337


9 slices white bread, crust removed
4 cups cubed, cooked chicken, seasoned to taste
1 (8-ounce) can sliced mushrooms (optional)
1/4 cup butter, melted
1 (8-ounce) can sliced water chestnut
9 slices sharp cheddar cheese
1 envelope dry onion soup mix
1/2 cup mayonnaise
4 eggs, well beaten
2 cups milk
1 teaspoon salt
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cream of celery soup
1 (2-ounce) jar chopped pimiento
2 cups buttered bread crumbs


Line a 9x13-inch dish with bread slices and top with chicken. Sauté mushrooms in butter and spoon over chicken. Top with water chestnuts, cheese, and soup mix. Combine mayonnaise, eggs, milk, and salt, beating well. Pour over cheese. Combine chicken and celery soups and pimento and spoon over casserole. Cover with foil and place in refrigerator overnight.

Bake uncovered for 30 minutes at 350°. Top with crumbs and bake 15–20 minutes longer.

Fun Fact: The Porcelain Tower of Nanjing in Nanjing, China, was a pagoda constructed in the 15th century during the Ming Dynasty, but was mostly destroyed in the 19th century during the Taiping Rebellion. When it was built, the tower was one of the largest buildings in China, rising up to a height of 260 feet with 9 stories and a staircase in the middle of the pagoda, which spiraled upwards for 184 steps. The tower was built with white porcelain bricks that were said to reflect the sun’s rays during the day, and at night as many as 140 lamps were hung from the building to illuminate it. Reconstruction of the tower and temple grounds began in 2010.

Nutritional Facts:

Serves: 12
Total Calories: 337
Calories from Fat: 157

This Chicken-Chestnut Soufflé recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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