Chicken Souffle
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A home-kitchen version of chicken souffle, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 10 or more slices white bread
- 2 c. cooked, cubed chicken
- 1 small can sliced mushrooms
- 1 can cream of mushroom soup
- 8 oz. sharp Cheddar cheese, grated
- 4 to 6 eggs
- 1/2 tsp. salt
- 2 c. milk
- 1 c. mayonnaise
Method
Grease a 9 x 12-inch cake pan.
Cut off bread crusts.
Layer 1/2 of the bread (cover the entire bottom of pan), chicken, mayonnaise, cheese and then cover with the other half of the bread.
Beat together the eggs, milk and salt.
Pour over the layers.
Cover the pan tightly with foil.
Refrigerate all day or overnight.
Just before baking, spread with soup and mushrooms. Bake, uncovered, 1 hour at 300° to 325°.
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