Crunchy Chicken Potato Souffle - cooking recipe

Ingredients

2 c. Potato Buds (dry)
2 c. cut up cooked chicken
1 (4.5 oz.) jar sliced mushrooms, drained
1 (8 oz.) can sliced water chestnuts, drained
1 (2 oz.) jar diced pimientos, drained
2 Tbsp. chopped green onion
4 eggs, beaten
2 c. milk
1/4 c. mayonnaise
1/4 tsp. pepper
1 (10 3/4 oz.) can cream of mushroom soup
6 slices process American cheese
1 c. Potato Buds (dry)
1/4 c. margarine (1/2 stick)

Preparation

Layer 2 cups potatoes, the chicken, mushrooms, water chestnuts, pimientos and onion in ungreased 11 x 7 x 1 1/2-inch rectangular baking dish.
Mix eggs, milk, mayonnaise, pepper and soup; pour over chicken mixture.
Arrange cheese slices on top. Cover and refrigerate at least 4 hours.
Heat oven to 300\u00b0.
Mix 1 cup potatoes and the margarine.
Sprinkle over cheese.
Bake, uncovered, about 1 hour or until potatoes are brown and chicken mixture is brown.
Makes 8 servings.