RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1120
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| Recipe Name: |
Chicken Soufflé |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-06-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
10 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
10 |
| Cooking Time: |
50.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
325 |
Approx. Cost/Serving: |
$1.62
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
9 Slices bread, white crusts removed
4 6-ozs chicken breast, boneless, skinless cooked and cut up
1 Cup milk, whole
0.5 Cup mayonnaise
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Directions:
Put bread on bottom of greased 10x14 casserole and layer chicken, mushrooms and water chestnuts. Dot with mayonnaise and pour soup over this. Mix slightly beaten eggs with milk and chicken broth. Pour over casserole and top with cheese. Refrigerate over night.
Bake at 325 degrees for 50 minutes. |
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| Nutrition per Serving: |
| Calories: |
358 |
Total Carbs: |
25.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
154.1 |
Fat: |
17.5 |
Protein: |
29.48 |
| Fiber: |
1.23 |
Sodium: |
331.06 |
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