Chicken Souffle - cooking recipe

Ingredients

10 slices bread
4 c. cooked chicken, boned
1/2 c. mayonnaise
1 small can pimento (optional)
1 medium onion, chopped
1 c. celery, chopped
4 eggs
3 c. milk
1 can mushroom soup
1 c. sharp Cheddar cheese

Preparation

Cut crust from all of bread. Save 8 slices for top.
Crumble other 2 slices and crust as for dressing.
Spread on bottom of 9 x 13-inch pan.
Mix other ingredients, except soup and cheese, and spread on top of crumbs. Cover with 8 bread slices.
Refrigerate overnight.
Next day, put soup and cheese over top and bake at 350\u00b0 for 1 hour.