Chicken Souffle
16 slices crustless white bread, buttered on one side
3 to 4 whole chicken breasts, cooked, boned, skinned and sliced
1/2 c. mayonnaise
1 c. grated cheddar cheese
5 eggs
2 c. milk
1 tsp salt
1 can cream of mushroom or cream of chicken soup
Grease 13- by 9-inch baking dish. Line bottom with eight slices
bread. Cover with sliced chicken meat. Spread with mayonnaise and
sprinkle with 1/2 cup cheese. Top with remaining bread.
Beat together eggs, milk and salt, and pour over entire casserole.
Refrigerate overnight or all day.
When ready to bake, spread soup over top.
Bake at dg350 for 45 minutes.
Sprinkle with remaining 1/2 cup cheese; return to oven; bake 15 minutes
longer.
Serves 10.
Happy cooking
Sherri
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