Chicken Souffle

• 8 slices bread, remove crusts
• 2 to 4 c. chicken, cooked and cooled (4 breasts)
• 1/2 c. mayonnaise
• 1 tsp. salt
• 1 green pepper, diced
• 1 c. celery, diced
• 3 c. milk
• 4 eggs
• 1 c. mushroom soup
• 1/2 c. cheese, grated
• paprika

1. Beat eggs and milk together.
2. Put 1/2 bread (diced) in long baking dish.
3. Combine chicken, celery, pepper and mayonnaise and put on top of diced bread.
4. Put half of bread on top in half slices.
5. Pour beaten eggs and milk over mixture (is almost covered).
6. Bread on top absorbs milk as it is poured on.
7. Cover and put in refrigerator overnight.
8. Put in 325u0b0 oven for 15 minutes. After it warms a little, take out.
9. Add soup, grated cheese and paprika.
10. Bake one hour or longer (it will be golden light brown). It will not fall.
11. Serves 8 to 10.

bread, chicken, mayonnaise, salt, green pepper, celery, milk, eggs, mushroom soup, cheese, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=639252 (may not work)