Baked Chicken Souffle

• 9 slices white bread
• 4 c. cooked chicken
• 4 oz. can mushrooms or 1/2 lb. fresh
• 8 oz. can water chestnuts
• 1/2 c. mayonnaise
• 9 slices sharp processed Cheddar cheese
• 4 beaten eggs
• 2 c. milk
• 1 can mushroom soup
• 1 can cream of celery soup
• 2 c. buttered bread crumbs

1. Cut crusts off bread and cube.
2. Dice chicken.
3. Drain mushrooms and slice.
4. Drain water chestnuts and slice.
5. Layer these ingredients, mayonnaise and cheese.
6. May freeze this.
7. Mix the eggs, milk and soup.
8. Pour over thawed layers and refrigerate overnight.
9. Bake at 350u0b0 for 1 1/2 hours.
10. Add 2 cups buttered bread crumbs and return to oven for 15 minutes.
11. Use a 9 x 13-inch pan.

white bread, chicken, mushrooms, water chestnuts, mayonnaise, cheddar cheese, eggs, milk, mushroom soup, cream of celery soup, buttered bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=430965 (may not work)