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Baked Chicken Souffle Mom Heath Recipe

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This recipe for Baked Chicken Souffle Mom Heath, by , is from Helen and Sisters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Helen Schmidt
Added: Thursday, March 12, 2009
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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