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Baked Chicken Souffle




Source of Recipe


Internet


List of Ingredients




9 slices white bread, cut off crusts
4 cups diced cooked chicken
1 can (4 oz) mushrooms
1 can (8 oz) water chestnuts, drained and sliced
1/2 cup mayonnaise
1/2 lb. grated cheddar cheese
4 eggs, beaten
2 cups milk
1 tsp salt
1 can cream of mushroom soup
1 jar (2 oz) pimentos (chopped)
Buttered bread crumbs

Recipe



Line a 10x15" pan with bread. Top with chicken, mushrooms and water chestnuts. Dot with mayonnaise. Top with cheese. Combine eggs, milk and salt, pour over the chicken mixture. Mix soup and pimento and spoon over top. Cover pan with foil and refrigerate overnight. The next day when ready to bake, remove the foil and bake uncovered for 1-1/2 hours at 350°F. Sprinkle buttered bread crumbs on top the last ten minutes. Let stand 10 minutes before cutting.

Serves 12-15 generously