Chicken Souffle

Name: Chicken Souffle
Ingredients: 9 slices white bread, crust removed; 4 c. diced, cooked chicken; 1/2 c. sliced mushrooms; 1/4 c. butter; 1 can sliced water chestnuts, drained; 1/2 c. mayonnaise; 9 slices American cheese; 4 eggs; 2 c. milk; 1 tsp. salt; 1 (2 oz.) jar pimento; 1 can each: cream of mushroom and celery soup; 2 c. bread crumbs

13 ingredients

7 steps

Ingredients

9 slices white bread, crust removed
4 c. diced, cooked chicken
1/2 c. sliced mushrooms
1/4 c. butter
1 can sliced water chestnuts, drained
1/2 c. mayonnaise
9 slices American cheese
4 eggs
2 c. milk
1 tsp. salt
1 (2 oz.) jar pimento
1 can each: cream of mushroom and celery soup
2 c. bread crumbs

Directions

1

Line 9 x 13-inch buttered pan with bread; top with chicken. Add mushrooms, then water chestnuts, then cheese.
2

Combine eggs, milk and salt and pour over chicken, etc.
3

Mix soups, melted butter, mayonnaise and pimento and spread on top.
4

Refrigerate overnight.
5

Bake at 350° for 1 1/2 hours.
6

Remove from oven and sprinkle crumbs on top.
7

Bake 15 minutes longer at 325°.