"The belly rules the mind."--Spanish Proverb

Chicken Souffle' Recipe

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This recipe for Chicken Souffle', by , is from The Lindblad Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, December 27, 2007


8 slices white breat, crusts removed. (Save crusts for crumb topping on casserole)
4 cups diced cooked chicken
2 small cans mushrooms, sliced & sauteed
1/2 cup butter (1/4 c. for sauteing mushrooms, 1/4 c. for bread crumbs
1 (8 oz.) can sliced water chestnuts, drained
1/2 cup real mayonnaise
2 cups shredded cheddar cheese
4 eggs
2 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1 can Cream of Chicken soup
1 can Cream of Celery soup
2 oz. jar pimento, chopped
2 cups buttered bread crumbs

Butter 9x13 pan. Line bottom of buttered pan with slices of bread with crusts removed. Layer in the following order: diced chicken, mushrooms, water chestnuts. Spread mayo over chestnut layer, top with grated cheddar cheese.

Combine eggs, milk, soups, pimento, salt and pepper and beat with whisk until frothy. Spoon and spread mixture over layers. Cover with foil and refrigerate overnight or several hours. Let stand at room temperature 1/2 hour before baking. Bake covered 1 1/2 hours at 325. Put buttered bread crumbs on top and bake uncovered for last 15 minutes. Souffle will firm up after it has been out of oven for a few minutes. Cut into 12 squares.

Personal Notes:
Personal Notes:
Recipe from Shirley K. They served it at their church's Festival of Lights.




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