Chicken Souffle

• 9 slices bread, cut into cubes
• 4 cups diced cooked chicken
• 1 (4 ounce) can mushrooms, drained
• 1 cup diced celery
• 1/4 cup diced onion
• 2 tablespoons lemon juice
• 1/2 cup Miracle Whip
• 1 cup grated cheddar cheese
• 4 eggs, beaten
• 2 cups chicken broth
• 1 (10 3/4 ounce) can cream of celery soup
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 (10 3/4 ounce) can cream of mushroom soup
• buttered bread crumb

1. Place 2/3 bread crumbs in buttered 10x14 pan.
2. Mix chicken, mushrooms, celery, onion,lemon juice, and miracle whip.
3. Spread over bread crumbs.
4. Spread remaining 1/3 bread crumbs on top.
5. Sprinkle with cheese.
6. Mix eggs, broth, celery, cream of celery soup, salt, pepper together and pour over fillings.
7. Refrigerate overnight.
8. Spread the cream of mushroom soup over.
9. Set dish out until it reaches room temperature.
10. Bake at 350 degrees for 1 hour.
11. Add buttered crumbs to top and bake another 15 minutes.

bread, chicken, mushrooms, celery, onion, lemon juice, miracle, cheddar cheese, eggs, chicken broth, cream of celery soup, salt, pepper, cream of mushroom soup, buttered bread

Taken from www.food.com/recipe/chicken-souffle-81785 (may not work)