Hot Chicken Souffle

• 6 slices white bread
• 3 c. diced cooking chicken
• 1/2 c. diced onion
• 1/2 c. chopped celery
• 1/2 c. mayonnaise
• 3/4 tsp. salt
• dash of pepper
• 2 beaten eggs
• 1/2 c. milk
• 1 can mushroom soup
• 1/2 c. shredded sharp cheese

1. Put 2 slices of bread or cubes on bottom of an 8 x 8 x 2-inch pan.
2. Combine chicken or turkey, if preferred, vegetables, mayonnaise and seasonings.
3. Spread over bread.
4. Trim 4 slices of bread.
5. Put over chicken mixture.
6. Combine eggs and milk.
7. Pour over mixture.
8. Chill 1 hour or overnight.
9. (The longer it sets, the better.)
10. Spoon soup over top.
11. Sprinkle cheese over the last minute.
12. Bake for 1 hour at 325u0b0.
13. Serve with peas, rolls, cole slaw, fruit cocktail and cookies.
14. Serves 6.

white bread, cooking chicken, onion, celery, mayonnaise, salt, pepper, eggs, milk, mushroom soup, sharp cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=822033 (may not work)