Side Pannel
Chicken Souffle #1
Ingredients List
- 9 sl Bread
- 4 c Cooked chicken; cubed
- 1/2 lb Fresh mushrooms
- 1/4 lb Butter
- 1 cn (8-oz) water chestnuts;
- -drained; sliced
- 1/2 c Mayonnaise
- 9 sl Cheddar cheese
- 4 Eggs
- 2 c Milk
- 1/2 ts Salt
- 1 Jar (small) pimento; sliced
- 1 cn Cream of celery soup
- 1 cn Cream of mushroom soup
Directions
Butter a 9x13-inch pan. Remove & reserve crust from bread. Line pan with
bread (crusts removed). Top with chicken. Sauce mushrooms in butter & add
chestnuts. Spread on top of chicken. Dot with mayonnaise & place slices of
cheese on top. Beat eggs, adding milk & salt. Mix soups & pimento with egg
& milk mixture. Spoon over top. Cover with foil & refrigerate overnight.
Bake at 350 for 1 hour 45 minutes. Uncover the last 15 minutes & top with
buttered bread crumbs (crusts which have been run in oven to dry &
crumbled). Serves 12. Freezes well.
RITA FLETCHER
NEWPORT, AR
bread (crusts removed). Top with chicken. Sauce mushrooms in butter & add
chestnuts. Spread on top of chicken. Dot with mayonnaise & place slices of
cheese on top. Beat eggs, adding milk & salt. Mix soups & pimento with egg
& milk mixture. Spoon over top. Cover with foil & refrigerate overnight.
Bake at 350 for 1 hour 45 minutes. Uncover the last 15 minutes & top with
buttered bread crumbs (crusts which have been run in oven to dry &
crumbled). Serves 12. Freezes well.
RITA FLETCHER
NEWPORT, AR
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