Chicken Salad Souffl

• 8 slices white bread, crust trimmed and cut in small cubes
• 2 c. cooked chicken, cut in small pieces
• 1/2 c. chopped onion
• 1/2 c. green pepper. chopped
• 1/2 c. celery, chopped
• 1/2 c. mayonnaise
• 3/4 tsp. salt
• dash of pepper
• 3 eggs
• 1 1/2 c. cream of mushroom soup (undiluted)
• 1/2 c. sharp cheese, grated

1. Put 1/2 of the cubed bread in bottom of 9 x 13-inch baking dish.
2. Combine chicken, onion, green pepper, celery, mayonnaise and seasoning and arrange this mix over the bread cubes.
3. Cover with balance of bread cubes.
4. Beat eggs; add milk and pour over all.
5. Cover and chill overnight (or for at least several hours) in refrigerator.
6. Spoon the mushroom soup over top and bake uncovered in 325u0b0 oven about 1 hour.tprinkle cheese over the top for the last few minutes of baking.

white bread, chicken, onion, green pepper, celery, mayonnaise, salt, pepper, eggs, cream of mushroom soup, sharp cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142938 (may not work)