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Baked Chicken Souffle Mom Heath Recipe

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This recipe for Baked Chicken Souffle Mom Heath is from Helen and Sisters, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 slices white bread crusts removed
4 cups diced cooked chicken
1/2 lb. sliced mushrooms
1/4 cup butter
1 can water chestnuts, sliced
1/2 cup mayonnaise
9 slices sharp cheddar cheese
4 eggs, well beaten
2 cups milk
1 tsp. salt
1 cup chopped celery
1 can mushroom soup undiluted
1 can celery soup
1 2 oz. jar pimentos, cut up
2 cups buttered bread crumbs
Directions:
Directions:
Line buttered flat dish. Top with chicken. Cook celery and mushrooms in butter a few minutes. Add chestnuts and mixture to chicken. Dot with mayonnaise. Place cheese on top. Mix milk with soups. Add salt and bake.
Personal Notes:
Personal Notes:
Mom was a great cook. She frequently did not put baking times and temperatures, assuming that her daughters would know what to do.

 

 

 

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