Chicken & Vegetable Souffle

• 8 slices bread
• 14 cup onion, grated
• 12 cup green pepper, finely chopped
• 12 cup celery, finely chopped
• 2 cups poultry, diced
• 10 ounces cream of mushroom soup
• 18 teaspoon pepper
• 1 12 cups milk
• 3 eggs
• 12 cup mayonnaise
• 12 cup sharp cheddar cheese, grated
• 34 teaspoon salt

1. Trim crusts from bread slices and place four slices in bottom of 8 square baking dish.
2. Combine onion, pepper, and celery with meat or chicken and spread over bread.
3. Cover with remaining bread.
4. Mix soup, milk, eggs, and mayonnaise and cheese together.
5. Add seasonings, blend well, and then pour over the mixture in the pan.
6. Bake for 45 minutes in 375-degree oven.
7. Serve immediately.
8. If halving the recipe, use 2 eggs.

bread, onion, green pepper, celery, poultry, cream of mushroom soup, pepper, milk, eggs, mayonnaise, cheddar cheese, salt

Taken from www.food.com/recipe/chicken-vegetable-souffle-331443 (may not work)