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Recipe Friday: Chicken Souffle Sandwich

Updated 3/22/2010:  I've added a few ingredients, taken out the extra salt and provided a picture.

Sandwiches and left-overs go hand-in-hand -- especially when you need to feed a family. Here's a simple recipe that serves 6.


  • 8 slices bread (white or wheat) -- recommend using a thick sliced bread (like Texas Toast) or even hamburger buns
  • 1 1/2 cups chopped chicken breast meat
  • 2 tablespoons sour cream
  • 1/4 cup chopped celery
  • 1/4 cup diced carrots
  • 1/4 cup chopped green pepper
  • 1/4 cup cheddar cheese, shredded
  • 1/4 cup monterey jack or pepper jack cheese, shredded
  • 3 eggs, beaten
  • 1 1/2 cups milk
  • 1/8 teaspoon paprika
Preheat oven to 350° F.

Combine eggs & milk in a large bowl.  Soak 4 slices of bread in the egg mixture, then arrange in the bottom of a well-greased 8" baking dish or casserole.

Add remaining bread to the the egg mixture and continue to soak.

Combine chicken, celery, pepper, carrots & sour cream -- mix well. (If using canned chicken, be sure to break up the larger chunks to make it easier to spread.)  Spread evenly over slices of bread. Sprinkle cheese evenly over all. Cover with remaining bread slices -- pour any remaining egg & milk over the top.  Sprinkle with paprika.

Bake for about 45 minutes.




Nutrition:
  • Calories per serving = 260
  • Fat = 8g / Saturated Fat = 4g
  • Cholesterol = 126mg
  • Sodium = 746mg
  • Carbohydrates = 26g / Fiber = 2g
  • Protein = 16g
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