Chicken Souffle - cooking recipe

Ingredients

1 stick margarine
1 c. diced celery
3/4 c. chopped onion
1/2 c. mayonnaise
2 large eggs, beaten
1 1/2 c. milk
1 can cream of mushroom soup
1 c. grated Cheddar cheese
2 c. cubed chicken, cooked (reserve 1 c. chicken broth)
paprika
1/2 (8 oz.) pkg. cornbread stuffing mix
1/2 (8 oz.) pkg. herbal stuffing mix

Preparation

Melt margarine and saute celery and onion; blend with stuffing mix and broth.
Set aside.
Mix chicken, mayonnaise, salt and pepper (just a touch).
Layer half of stuffing mix in an 8 x 12-inch pan.
Top with all of chicken mix and then the remaining stuffing mix.
Mix eggs with milk and pour evenly over the chicken mix.
Refrigerate overnight.
One-half hour before baking, spread mushroom soup over casserole.
Sprinkle with cheese and paprika. Bake at 350\u00b0 for 45 minutes.
Serves 12.