Chicken And Water Chestnut Souffle

• 4 1/2 slices white bread, crusts trimmed
• 2 c. chopped, cooked chicken
• 1 (4 oz.) can sliced mushrooms, drained
• 1 (7 oz.) can sliced water chestnuts, drained
• 4 1/2 slices sharp Cheddar cheese
• 1/4 c. mayonnaise
• 1/4 c. melted margarine
• 2 eggs, beaten
• 1 c. milk
• 1/2 tsp. salt
• 1 can cream of mushroom soup
• 1 (2 oz.) jar chopped pimento, drained
• 1 c. coarse bread crumbs
• 2 Tbsp. melted butter

1. Arrange bread slices in buttered 8 x 8-inch baking dish. Layer chicken, mushrooms, water chestnuts and cheese in prepared dish.
2. Combine mayonnaise, margarine, eggs, milk and salt in bowl; mix well.
3. Pour over layers.
4. Spoon mixture of soup and pimento over all.
5. Chill, covered with foil, for 8 hours to overnight. Bake, uncovered, at 350u0b0 for 30 minutes.
6. Top with bread crumbs mixed with butter.
7. Bake for 15 to 20 minutes longer or until set. Yield:
8. 4 servings.

white bread, chicken, mushrooms, water chestnuts, cheddar cheese, mayonnaise, margarine, eggs, milk, salt, cream of mushroom soup, pimento, bread crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=504086 (may not work)