Chicken Souffle

Name: Chicken Souffle
Ingredients: 9 slices white bread, trimmed; 4 c. boiled chicken, cut into bite-size pieces; 9 slices sharp Cheddar cheese; 1/2 lb. fresh sliced mushrooms, sauteed in butter; 4 whole eggs; 2 c. milk; 1 can cream of mushroom soup; 1 can cream of celery soup; 1 small jar pimentos

9 ingredients

8 steps

Ingredients

9 slices white bread, trimmed
4 c. boiled chicken, cut into bite-size pieces
9 slices sharp Cheddar cheese
1/2 lb. fresh sliced mushrooms, sauteed in butter
4 whole eggs
2 c. milk
1 can cream of mushroom soup
1 can cream of celery soup
1 small jar pimentos

Directions

1

Cover bottom of a greased 13 x 9-inch casserole dish with bread (add extra pieces, if needed).
2

Add layer of chicken; cover with cheese.
3

Add sauteed mushrooms.
4

Mix eggs and milk; pour over it.
5

Mix pimentos with both soups and spread on top.
6

Let stand overnight in refrigerator.
7

Bake at 350° for 50 minutes; let stand 15 minutes before serving.
8

Delicious with mixed salad and herb or garlic bread.