Chicken Souffle - cooking recipe

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
1/2 tsp. salt
2 c. milk
1 c. mayonnaise

Preparation

Grease a 9 x 12-inch cake pan.
Cut off bread crusts.
Layer 1/2 of the bread (cover the entire bottom of pan), chicken, mayonnaise, cheese and then cover with the other half of the bread.
Beat together the eggs, milk and salt.
Pour over the layers.
Cover the pan tightly with foil.
Refrigerate all day or overnight.
Just before baking, spread with soup and mushrooms. Bake, uncovered, 1 hour at 300\u00b0 to 325\u00b0.