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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chicken Souffle Sandwich Recipe

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This recipe for Chicken Souffle Sandwich is from The Roosevelt Family Cookbook , 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 c. cooked chicken
1/2 lb. fresh mushrooms, sliced
1/4 c. butter
1 (8 oz.) can sliced water chestnuts, drained
1/2 c. mayonnaise
9 slices sharp cheddar cheese
4 eggs, well beaten
2 c. milk
1 tsp. salt
1 can cream of mushroom soup
1 can cream of celery soup
Directions:
Directions:
Line large flat buttered baking dish with bread. Top with chicken. Cook mushrooms in butter 5 minutes. Spoon over chicken with water chestnuts. Dot with mayonnaise and top with cheese. Beat eggs, milk and salt; pour over chicken. Mix soups and spoon over all. Cover with foil and refrigerate overnight. Take the foil off and bake at 350º for 2 1/2 hours.

 

 

 

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