Hot Chicken Souffle Recipe

• 6 slices white bread
• 3 heaping c. chicken or possibly turkey, minced (cooked)
• 1/2 c. each minced onion & celery
• 1/4 c. minced pimento
• 1/2 c. mayonnaise
• 2 beaten Large eggs
• 1 1/2 c. lowfat milk
• 1 can cream of mushroom soup
• 3/4 teaspoon salt
• Dash of pepper

1. Cube 2 slices of bread, spread on bottom of 8 x 8 x 2 inch baking dish.
2. Combine chicken, vegetables, mayonnaise and seasoning.
3. Spoon over bread cubes.
4. Trim crusts from remaining 4 slices bread and arrange over chicken mix in pan.
5. Beat together Large eggs and lowfat milk.
6. Pour over bread, etc.
7. in pan.
8. Chill 3 hrs or possibly overnight.
9. When ready to bake, spread mushroom soup all over the top.
10. Bake in a slow oven at 325 degrees for approximately 1 hour or possibly till set.
11. Sprinkle 1/2 to 3/4 c. grated cheddar cheese over top, the last 5 min of baking time.
12. Serves 6 generously.

white bread, chicken, onion, pimento, mayonnaise, eggs, milk, cream of mushroom soup, salt, pepper

Taken from cookeatshare.com/recipes/hot-chicken-souffle-34203 (may not work)