Chicken/Turkey Souffle Recipe

• 1 to 10 slices bread, crust removed
• 4 c. cooked, diced chicken
• 1 (8 ounce.) can liquid removed and sliced water chestnuts
• 1 (8 ounce.) can liquid removed mushrooms
• 1 c. finely minced celery
• 1/3 c. minced onion
• 2 tbsp. lemon juice
• 1/2 c. mayonnaise
• 1 c. grated Cheddar cheese
• 4 Large eggs
• 2 c. chicken broth
• 1 teaspoon salt
• 1 can cream of celery soup
• 1 can cream of mushroom soup
• 1/4 teaspoon pepper

1. Line buttered 9 x 12 inch pan with bread slices.
2. Mix chicken, water chestnuts, mushrooms, celery, onion, lemon juice, and mayonnaise together; spread over bread.
3. Sprinkle with cheese.
4. Repeat bread layer.
5. Beat and pour over all the Large eggs, chicken broth, salt, soups, and pepper.
6. Chill overnight.
7. Before baking, top with 3/4 c. buttered bread crumbs or possibly during the last 15 min, sprinkle with rice cereal crumbs.
8. Bake at 350 degrees for 1 1/2 to 2 hrs.
9. Serves 10 to 12.

bread, chicken, water chestnuts, liquid removed mushrooms, celery, onion, lemon juice, mayonnaise, cheddar cheese, eggs, chicken broth, salt, cream of celery soup, cream of mushroom soup, pepper

Taken from cookeatshare.com/recipes/chicken-turkey-souffle-23876 (may not work)