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Chicken Souffle Recipe

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This recipe for Chicken Souffle, by , is from TASTE the TRADITION on Oak Street, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Schaff
Added: Saturday, January 22, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Prepare 24-48 hours in advance
Cooked chicken in nice bite sized pieces...about 6 cups
6-8 slices white bread, crusts off
the pan you use may hold more-it doesn't seem to matter
1/2 lb. fresh mushrooms...or 2 cans. If you use fresh, cook mushrooms slightly in butter
1 can water chestnuts, sliced
1/2 c. mayonnaise
About 12 oz. grated cheddar cheese
5 eggs, well beaten
2 1/4 c. milk
1 tsp. Salt
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
bread crumbs
Parmesan cheese

Directions:
Directions:
Line the bottom of a large, flat heavily buttered pan with bread. Top with chicken. (OPTIONAL..top also with mushrooms, if you use fresh mushrooms, add the cooking butter too.)
Mix mayo and sliced water chestnuts, spread over casserole. Cover with grated cheddar cheese. combine eggs, milk and salt, BEAT. Pour over all. Mix soups together and spoon over mixture. Sprinkle with bread crumbs and Parmesan cheese. Cover with foil. Refrigerate 24-48 hours before baking. Bake uncovered for 1 hour at 350 degrees or until brown and bubbly. This makes a huge amount, about 18 servings. You may cut down on everything or fiddle with quantities if you like. It doesn't seem to make much difference!

 

 

 

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