Chicken souffle #1

Yield: 12 Servings

Measure Ingredient
9 slices Bread
4 cups Cooked chicken; cubed
½ pounds Fresh mushrooms
¼ pounds Butter
1 can (8-oz) water chestnuts; drained; sliced
½ cup Mayonnaise
9 slices Cheddar cheese
4 \N Eggs
2 cups Milk
½ teaspoon Salt
1 \N Jar (small) pimento; sliced
1 can Cream of celery soup
1 can Cream of mushroom soup

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.



From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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