Chicken Souffle

• 9 slices white bread, crust removed
• 4 c. diced, cooked chicken
• 1/2 c. sliced mushrooms
• 1/4 c. butter
• 1 can sliced water chestnuts, drained
• 1/2 c. mayonnaise
• 9 slices American cheese
• 4 eggs
• 2 c. milk
• 1 tsp. salt
• 1 (2 oz.) jar pimento
• 1 can each: cream of mushroom and celery soup
• 2 c. bread crumbs

1. Line 9 x 13-inch buttered pan with bread; top with chicken. Add mushrooms, then water chestnuts, then cheese.
2. Combine eggs, milk and salt and pour over chicken, etc.
3. Mix soups, melted butter, mayonnaise and pimento and spread on top.
4. Refrigerate overnight.
5. Bake at 350u0b0 for 1 1/2 hours.
6. Remove from oven and sprinkle crumbs on top.
7. Bake 15 minutes longer at 325u0b0.

white bread, chicken, mushrooms, butter, water chestnuts, mayonnaise, american cheese, eggs, milk, salt, pimento, cream of mushroom, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=367343 (may not work)