Chicken Souffle

Ingredients

• 10 or more slices white bread
• 2 c cooked cubed chicken
• 1 small can sliced mushrooms
• 1 can cream of mushroom soup
• 8 oz sharp Cheddar cheese grated
• 4 to 6 eggs
• 12 tsp salt
• 2 c milk
• 1 c mayonnaise

Directions

1. Grease a 9 x 12-inch cake pan
2. Cut off bread crusts
3. Layer 12 of the bread cover the entire bottom of pan chicken mayonnaise cheese and then cover with the other half of the bread
4. Beat together the eggs milk and salt
5. Pour over the layers
6. Cover the pan tightly with foil
7. Refrigerate all day or overnight
8. Just before baking spread with soup and mushrooms Bake uncovered 1 hour at 300 to 325