Chicken Souffle

Ingredients

• 9 slices white bread crust removed
• 4 c diced cooked chicken
• 12 c sliced mushrooms
• 14 c butter
• 1 can sliced water chestnuts drained
• 12 c mayonnaise
• 9 slices American cheese
• 4 eggs
• 2 c milk
• 1 tsp salt
• 1 2 oz jar pimento
• 1 can each cream of mushroom and celery soup
• 2 c bread crumbs

Directions

1. Line 9 x 13-inch buttered pan with bread top with chicken Add mushrooms then water chestnuts then cheese
2. Combine eggs milk and salt and pour over chicken etc
3. Mix soups melted butter mayonnaise and pimento and spread on top
4. Refrigerate overnight
5. Bake at 350 for 1 12 hours
6. Remove from oven and sprinkle crumbs on top
7. Bake 15 minutes longer at 325