Chicken Souffle

• 9 slices of day old bread
• 4 c. cubed chicken
• 1 c. water chestnuts
• 1/2 lb. fresh mushrooms, sliced
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 8 slices Kraft Old English cheese
• 1/2 c. mayo
• 4 eggs, well beaten
• 1/2 tsp. salt
• 1/2 c. milk
• sm. can pimentos, cut up

1. In well greased 10 by 13 pan, cut the crust off bread and put the bread in bottom of pan.
2. Spread the chicken (seasoned, cooked breasts or thighs) over bread.
3. Next add the sliced chestnuts, mushrooms and soups.
4. Next, lay the cheese over top and dot with mayo.
5. Mix together the eggs, salt, milk, and pimentos.
6. Bake at 350u0b0 for 1 hour with buttered bread crumbs sprinkled over the top the last 1/2 hour.
7. Serves 12 or more and can be frozen.

bread, chicken, water chestnuts, fresh mushrooms, cream of mushroom soup, cream of celery soup, english cheese, mayo, eggs, salt, milk, pimentos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=99263 (may not work)