Hot Chicken Salad Souffle - cooking recipe

Ingredients

8 slices bread, cubed
2 c. chicken, cooked and cubed
1 c. celery, chopped and sauteed
1 medium onion, chopped and sauteed
1/2 c. mayonnaise
4 eggs
1 c. milk (all or part evaporated best)
1 can chicken soup
grated cheese

Preparation

Cut bread into cubes; spread half on bottom of greased casserole.
Mix chicken, celery, onion and mayonnaise; spread over bread cubes and cover with remaining bread.
Beat eggs; add to milk and pour over chicken.
(Important:
Cover with waxed paper and refrigerate overnight.)
Next day, spread chicken soup over all and sprinkle with grated cheese.
Bake 1 hour at 300\u00b0.
Serves 8 to 10.