Chicken Souffle(Yield: 8 Servings; Pan Size: 9 X 13-Inch)

• 1/4 c. butter, softened
• 6 to 8 slices bread, trimmed
• 4 c. chopped, cooked chicken
• 1 c. drained sliced water chestnuts
• 1/2 c. mayonnaise
• 8 oz. sliced American cheese
• 4 eggs
• 2 c. milk
• 1 tsp. salt
• 1 can cream of celery soup
• 1 can cream of mushroom soup
• 1 (2 oz.) can chopped pimentos, drained
• 2 c. bread crumbs
• 1/4 c. melted butter

1. Preheat oven to 325u0b0.
2. Spread 1/4 cup butter on bread. Arrange in baking dish.
3. Sprinkle with chicken and water chestnuts.
4. Dot with mayonnaise.
5. Top with cheese.
6. Beat eggs, milk and salt in bowl.
7. Pour over layers.
8. Combine soups and pimentos in bowl.
9. Spread over top.
10. Toss bread crumbs with melted butter. Sprinkle over casserole.
11. Chill, covered with foil, overnight. Bake for 1 hour and 45 minutes.

butter, bread, chicken, water, mayonnaise, american cheese, eggs, milk, salt, cream of celery soup, cream of mushroom soup, pimentos, bread crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245272 (may not work)