Delightful Chicken Souffle |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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This is a fablous dish for a luncheon. Having tried this before, I can say it is really easy to make,and you may make it the day before if you desire. Serve with an English pea salad, or with a slice of cantalope, or honey dew melon. Ingredients:
16 slices white bread, crusts removed |
5 boneless skinless chicken breast halves, cooked, thinly sliced diagonally |
1/2 cup mayonnaise |
1 cup grated cheddar cheese, divided |
5 large eggs |
2 cups milk |
1 teaspoon seasoning salt |
1/2 teaspoon white pepper |
1 (10 ounce) can cream of mushroom soup, undiluted |
Directions:
1. Butter a 9x13 inch baking dish, and line the bottom with 8 slices of bread, buttered on 1 side, buttered side up.
2. Cover with sliced chicken.
3. Spread chicken slices with mayonnaise and sprinkle with 1/2 cup cheese.
4. Top with 8 remaining slices of bread.
5. Beat together eggs, milk, salt, and pepper and pour over entirecasserole.
6. Refrigerate all day or overnight.
7. When ready to bake, spread mushroom soup with back of large spoon over top of casserole.
8. Bake uncovered at 350 degrees for 45 minutes.
9. Uncover, and sprinkle with remaining 1/2 cup of cheddar cheese and return to oven and bake for 15 minutes.
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