Hot Chicken Souffle Recipe

• 2 c. cooked chicken, cubed
• 1 med. onion, minced, sauteed
• 1 c. celery, minced, sauteed
• 1/2 c. mayonnaise
• 1 can creamed chicken soup
• 8 slices bread, cubed
• 4 Large eggs
• 1 c. lowfat milk, evaporated best
• Grated cheese

1. Cut bread into cubes, spread half on bottom of greased casserole.
2. Mix chicken, celery, onion and mayonnaise, spread over bread cubes and cover with remaining bread.
3. Beat Large eggs, add in to lowfat milk and pour over chicken.
4. IMPORTANT: Cover with waxed paper and place in refrigerator overnight.
5. Next day, spread chicken soup over all and sprinkle with grated cheese.
6. Bake 1 hour in 300 degree oven.
7. Serves 8 to 10.

chicken, onion, celery, mayonnaise, chicken soup, bread, eggs, milk, cheese

Taken from cookeatshare.com/recipes/hot-chicken-souffle-36044 (may not work)