Chicken souffle #1
12 Servings
Ingredients
| Quantity | 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 | Eggs | |
| 2 | cups | Milk |
| ½ | teaspoon | Salt |
| 1 | Jar (small) pimento; sliced | |
| 1 | can | Cream of celery soup |
| 1 | can | Cream of mushroom soup |
Directions
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 <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .