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Chicken Souffle Recipe

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This recipe for Chicken Souffle, by , is from Mack - Eastman, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Mack
Added: Wednesday, February 9, 2011

Category:
Category:

Ingredients:  
Ingredients:  
9 slices white bread, crust removed
4 c. cooked chicken
8 oz. sliced mushrooms
4 oz. jar water chestnuts
1/4 c. butter
1/2 c. mayonnaise
8 oz. cheddar cheese
4 eggs, well beaten
1 t. salt
2 c. milk
1-2 oz. jar chopped pimento
1 can cream of mushroom soup
1 can cream of celery soup
2 c. bread crumbs

Directions:
Directions:
Line a greased 9 x 13 pan with bread, top with chicken. Saute mushrooms in butter for 5 minutes. Spoon mushrooms and water chestnuts over chicken. Dot with mayonnaise, then top with cheese. Beat eggs, milk and salt; pour over chicken. Mix soups and pimento and spoon over all. Cover with foil and store in refrigerator over night. Bake one hour and 15 minutes (or longer) at 350. Sprinkle with bread crumbs the last 15 minutes.

 

 

 

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