Chicken Souffle #1

Chicken Souffle #1 Ingredients

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

Instructions for Chicken Souffle #1

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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter	Celery	Cheddar	Chicken
Cream of Mushroom	Eggs	Mayonnaise	Milk
Mushroom	Pimento	Salt	Water Chestnut

Poultry Celery Mayo Chicken Cream Mushrooms Butter Cheese Milk

for flavor and categorization

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