Chicken Souffle - cooking recipe

Ingredients

16 slices white bread, buttered on 1 side and crusts removed
3 to 4 whole boneless, skinless chicken breasts, sliced
1/2 c. mayonnaise
1 c. grated Cheddar cheese
5 eggs
2 c. milk
1 tsp. salt
1 can cream of mushroom or cream of chicken soup

Preparation

Butter a 9 x 13-inch baking dish.
Line bottom with 8 slices bread.
Cover with sliced chicken.
Spread slices with mayonnaise; sprinkle with 1/2 cup Cheddar cheese.
Top with remaining 8 slices bread.
Beat together eggs, milk and salt; pour over entire casserole.
Refrigerate overnight or all day.
When ready to bake, spread soup over top.
Bake at 350\u00b0 for 45 minutes.
Sprinkle with remaining 1/2 cup Cheddar cheese.
Return to oven; bake 15 minutes longer.
Serves 10.