Chicken Souffle'


  • 8 slices bread, crust removed
  • 4 cups chicken, cooked and diced
  • 1/2 cup mayonnaise
  • 4 eggs, beaten
  • 2 cups milk
  • 1 tsp. salt
  • Ad
  • 9 slices cheddar cheese
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • buttered crumbs


Butter bread and dice. Butter pan and line bread in pan, buttered side up. Cover with chicken. Dot with mayonnaise. Combine beaten eggs, milk, and salt. Pour over chicken. Lay slices of cheese over all. Spoon combined soups over the top. Cover with foil and refrigerate overnight. Next day, cover with buttered crumbs. Bake 1 hour at 350 degrees F.

By Robin from Washington, IA


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