Baked Chicken Souffle

• 9 slices white bread, cut off crusts and save
• 2 whole frying chickens, cooked and deboned
• 2 (8 oz.) cans mushroom slices, drained
• 2 c. milk
• 1 tsp. salt
• 1 (4 oz.) can chopped pimento
• 1/2 c. butter or margarine
• 1 (8 oz.) can sliced water chestnuts, drained
• 1/2 c. mayonnaise
• 9 slices Cheddar cheese
• 4 eggs, well beaten
• 1 can mushroom soup
• 1 can cream of celery soup
• 2 c. buttered bread crumbs

1. Grease an extra large baking pan with butter.
2. Line bottom with bread slices.
3. Cook mushrooms in margarine 10 minutes. Cover bread slices with chicken; spoon on mushrooms.
4. Sprinkle with water chestnuts.
5. Dot with mayo.
6. Lay cheese slices over top. Combine eggs, milk and salt.
7. Pour over casserole.
8. Mix soups and pimento.
9. Spread over top.
10. Cover tightly with foil and refrigerate overnight.
11. Bake at 350u0b0 for 1 1/2 hours.
12. Bake with foil on top.
13. Last 15 minutes, remove foil.
14. Sprinkle with buttered bread crumbs (crust).
15. Let stand 20 minutes before serving.

white bread, frying chickens, mushroom slices, milk, salt, pimento, butter, water chestnuts, mayonnaise, cheddar cheese, eggs, mushroom soup, cream of celery soup, buttered bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=691150 (may not work)