Chicken Souffle
Ingredients
- 8 slices bread crusts cut off
- 8 slices cheese
- 6 cooked chicken breasts
- 8 more slices bread crusts cut off
- 6 eggs beaten
- 12 tsp dry mustard
- 12 tsp salt
- 3 c milk
Directions
- Mix eggs dry mustard salt and milk
- Layer bread cheese and chicken in order listed
- Pour liquid mixture over bread layers Refrigerate overnight
- In the morning mix 13 to 12 cup melted butter with 2 12 cups corn flakes
- Sprinkle over top
- Bake 1 hour