You are here: Home » Recipes » Southwest Chicken Bread Souffle Southwest Chicken Bread Souffle Yield servings PrintEmail Ingredients Butter flavored non stick spray1/2 -- of a 9 ounce French baguette8 large eggs1 1/2 -- C milk1 1/2 tablespoons Mexican seasoning * I use Detroit Town brand Mexican Town seasoning *1 -- roasted chicken (southwest style if you can find it if not pick your favorite flavor!)8 ounces (2 c) shredded Mexican style cheese1/2 -- c cilantro rinsed and chopped2 cups frozen sweet corn1 -- 7 ounce can chopped green chilis1/2 -- red bell pepper seeded and chopped4 ounces (1 cup) queso fresco (substitute feta if QF is not available) -- Avocado pico de gallo (ingredients listed below)2 large roma tomatoes seeded and chopped1/4 medium red onion minced1 large jalapeno seeded and minced1/2 -- c cilantro washed and chopped -- Juice from 1 lime1 large ripe avocado peeled and chopped -- Salt to taste -- Lime wedges and cilantro sprigs for garnish Instructions Preheat the oven to 375 Spray a 9×13 pyrex with no stick spray Cut the baguette into 1" cubes and set aside. In a large bowl, whisk together the milk, eggs, and Mexican seasoning. Stir the bread cubes into the milk and egg mixture to soak. Remove the meat from the chicken, discard the skin and tear the meat into bite size chunks. Fold the chicken, Mexican cheese, cilantro, corn, chilis and red bell pepper into the egg/bread mixture. Spread the mixture into the pan, pressing to spread evenly and put it in the oven. Set the timer for 1 hour. Make the pico – simply mix all of the ingredients together and place in the fridge to chill. When there are 20 minutes left on the timer, crumble the queso fresco (or feta) over the bread pudding and finish cooking. Allow to cool for app 5 minutes, then cut into 6-8 servings. Serve with a dollop of pico, lime wedges and cilantro.