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Chicken Souffle Recipe

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This recipe for Chicken Souffle, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Allie Mitchell


1 large fryer
1 pint milk
1 can cream of celery soup
1 1/2 sticks butter
2 cans cream of mushroom soup
1 1/2 cups chicken broth
3 green onions, chopped
1 small jar pimento
8 slices bread
4 eggs
Salt and pepper to taste

Cook chicken and debone. Butter a pyrex dish and place chicken in the bottom. Mix together celery soup, mushroom soup, stick of butter, milk, and chicken broth. Bring to boiling point. Pour over bread and let stand until soft and then let cool. Beat eggs well, add onions, salt and pepper and pimento. Add to bread mixture and pour over chicken. Bake at 350 for one hour.

Mix together and bring to a boil one can mushroom soup, 1/2 stick butter, 1/2 cup chicken broth and some pimento. Use as gravy.




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