Baked Chicken Souffle

• 9 slices white bread, crusts removed
• 4 c. cooked chicken, diced
• 1/2 lb. fresh mushrooms, diced or canned mushrooms
• 1/4 c. butter
• 2 cans water chestnuts, drained and sliced
• 1/2 c. mayonnaise
• 9 slices sharp cheese
• 4 eggs, well beaten
• 2 c. milk
• 1/2 tsp. salt
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1 (1/2 oz.) jar pimentos, chopped
• 2 c. coarse buttered bread crumbs

1. Line 1 large baking dish with bread slices; top with chicken. Cook fresh mushrooms in butter for 5 minutes and spoon over chicken.
2. You may use canned mushrooms.
3. Next, spread over water chestnuts.
4. Dot with mayonnaise; top with cheese slices.
5. Mix eggs, milk and salt and pour over the cheese slices.
6. Mix soups and pimentos and spoon over all.
7. Cover with foil and refrigerate overnight.
8. Sprinkle buttered bread crumbs over top; bake at 350u0b0 for approximately 1 hour.
9. This is my favorite souffle!
10. Serves 12. Also freezes well.

white bread, chicken, fresh mushrooms, butter, water chestnuts, mayonnaise, cheese, eggs, milk, salt, cream of mushroom soup, cream of celery soup, pimentos, coarse buttered bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=281105 (may not work)