Chicken Souffle #1

Categories: Poultry

Serves: 12 Servings

Ingredients:

9 sl Bread
4 c Cooked chicken; cubed
1/2 lb Fresh mushrooms
1/4 lb Butter
1 cn (8-oz) water chestnuts;
-drained; sliced
1/2 c Mayonnaise
9 sl Cheddar cheese
4 Eggs
2 c Milk
1/2 ts Salt
1 Jar (small) pimento; sliced
1 cn Cream of celery soup
1 cn Cream of mushroom soup

Instructions:
Butter a 9x13-inch pan. Remove & reserve crust from bread. Line pan with
bread (crusts removed). Top with chicken. Sauce mushrooms in butter & add
chestnuts. Spread on top of chicken. Dot with mayonnaise & place slices of
cheese on top. Beat eggs, adding milk & salt. Mix soups & pimento with egg
& milk mixture. Spoon over top. Cover with foil & refrigerate overnight.
Bake at 350 for 1 hour 45 minutes. Uncover the last 15 minutes & top with
buttered bread crumbs (crusts which have been run in oven to dry &
crumbled). Serves 12. Freezes well.

RITA FLETCHER

NEWPORT, AR

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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