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Chicken Souffle Casserole Recipe

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This recipe for Chicken Souffle Casserole, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cheri Meyvis
Added: Wednesday, July 25, 2007


5 cups chicken (cooked)
1 cup onion
1 green pepper, diced
1 1/2 cup mayonnaise
10-12 slices of bread (crust removed)
2 1/2 cups milk
5 eggs
2 cans regular mushroom soup
grated cheddar cheese

- Line casserole pan with 1/2 of the bread. Chop and mix chicken, onion, green pepper, and mayonnaise and place over the first layer of bread. Cover the mixture with the remaining bread.
- Mix the milk, eggs, and mushroom soup and pour over the casserole.
- Let it rest in the refrigerator overnight.
- Bake at 325 for 1 1/2 hours.
- Cover with grated cheddar cheese and paprika the last 5 minutes.

Personal Notes:
Personal Notes:
* this must be prepared the day before
* the secret of this dish is to get all of the liquid into the pan. It takes a large, flat dish - at least 4 qt.




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