Chicken Salad Souffle Casserole

Ingredients

• 8 slices white bread , cut into 1/2-inch cubes, divided
• 3 cups cooked , cubed chicken breast meat
• 0.5 cups mayonnaise
• 0.5 cups chopped bell pepper , any color
• 0.5 cups chopped celery
• 0.5 cups chopped onion
• 1 cup frozen peas
• salt and freshly-ground black pepper , to taste
• 1.5 cups milk
• 2 large eggs , lightly beaten
• 1 can condensed cream of mushroom soup , 10.75 ounce
• 1 cup shredded Cheddar cheese

Instructions

1. 1

   Spread half of the bread cubes into the bottom of a greased 13x9-inch casserole dish.

2. 2

   Stir chicken, mayonnaise, bell pepper, celery, onion, and peas together in a large bowl; season with salt and pepper. Spread chicken mixture on top of bread cubes. Top with remaining bread cubes.

3. 3

   Whisk milk and eggs together, and pour over casserole. Cover and refrigerate overnight.

4. 4

   Preheat the oven to 325 degrees F (165 degrees C). Remove casserole from the refrigerator, uncover, and spread condensed soup evenly over the top.

5. 5

   Bake in the preheated oven for 40 minutes.

6. 6

   Sprinkle cheese over top, and continue baking until golden brown and heated through, 20 to 25 minutes more.