Pam'S Chicken Souffle

• 6 slices bread (without crusts)
• 2 c. chopped, cooked chicken
• 1/2 c. mayonnaise
• 1 c. chopped celery
• 3/4 c. finely chopped onion
• 1/4 c. finely chopped pimento
• 2 Tbsp. parsley
• 2 beaten eggs
• 1 1/2 c. milk
• 1 can cream of mushroom soup
• 1 1/2 c. grated mild Cheddar
• 1 tsp. Accent
• 3/4 tsp. salt
• 1/8 tsp. pepper

1. Cut 2 slices of bread into cubes.
2. Grease a 10 1/2 x 7 x 2-inch casserole or any 1 1/2-quart rectangular shape.
3. Combine chicken, mayonnaise, celery, parsley, onion and pimento.
4. Add salt, pepper and Accent.
5. Spread over bread cubes.
6. Add other 4 slices that have been cubed over the mixture.
7. Combine beaten eggs and milk.
8. Pour over all.
9. Cover and refrigerate overnight.
10. One 1 hour before serving, preheat oven to 325u0b0.
11. Pour undiluted soup over mixture and bake 50 minutes.
12. Top with cheese and bake 10 more minutes. Serves 6.

bread, chicken, mayonnaise, celery, onion, pimento, parsley, eggs, milk, cream of mushroom soup, cheddar, accent, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=561045 (may not work)