Chicken Souffle

• 1 stick margarine
• 1 c. diced celery
• 3/4 c. chopped onion
• 1/2 c. mayonnaise
• 2 large eggs, beaten
• 1 1/2 c. milk
• 1 can cream of mushroom soup
• 1 c. grated Cheddar cheese
• 2 c. cubed chicken, cooked (reserve 1 c. chicken broth)
• paprika
• 1/2 (8 oz.) pkg. cornbread stuffing mix
• 1/2 (8 oz.) pkg. herbal stuffing mix

1. Melt margarine and saute celery and onion; blend with stuffing mix and broth.
2. Set aside.
3. Mix chicken, mayonnaise, salt and pepper (just a touch).
4. Layer half of stuffing mix in an 8 x 12-inch pan.
5. Top with all of chicken mix and then the remaining stuffing mix.
6. Mix eggs with milk and pour evenly over the chicken mix.
7. Refrigerate overnight.
8. One-half hour before baking, spread mushroom soup over casserole.
9. Sprinkle with cheese and paprika. Bake at 350u0b0 for 45 minutes.
10. Serves 12.

margarine, celery, onion, mayonnaise, eggs, milk, cream of mushroom soup, cheddar cheese, chicken, paprika, cornbread stuffing mix, herbal stuffing mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=667631 (may not work)