Chicken Souffle

• 8 slices bread (crusts removed)
• 4 c. chicken breast, cooked and cubed
• 1/2 c. butter
• 8 oz. sliced water chestnuts, chopped and drained
• 1/2 c. mayonnaise
• 8 slices cheese
• 4 eggs, beaten
• 2 c. milk
• 1 tsp. dry mustard
• 2 cans cream of celery soup
• buttered bread crumbs

1. Spray or grease 13 x 9 casserole pan.
2. Line with bread slices, but do not overlap.
3. Top with chicken.
4. Pour on melted butter (can omit if desired).
5. Sprinkle on water chestnuts and dot with mayonnaise.
6. Place cheese slices on next.
7. Mix eggs, milk, and dry mustard together and pour over all.
8. Spoon soup on next.
9. Cover with foil and let stand overnight in refrigerator.
10. Bake at 350u0b0 for 1 1/2 hours, uncovered.
11. Add buttered bread crumbs the last 15 minutes.

bread, chicken breast, butter, water chestnuts, mayonnaise, cheese, eggs, milk, dry mustard, cream of celery soup, buttered bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=790629 (may not work)