Chicken Souffle - cooking recipe

Ingredients

3 lb cooked, diced chicken
1/2 cup each: onion, celery, and green pepper, diced
1/2 cup mayonnaise
salt & pepper to taste
6-8 slices sandwich bread
1 1/2 cups milk
2 eggs, beaten
1 can cream of chicken soup
4 oz grated cheese

Preparation

Cut crust from bread, crumble and place in bottom of well greased 9x13 baking dish.
Combine chicken, onions, celery, peppers, mayo, salt & pepper and spread on top of crumbled crusts. Fit slices of bread on top of chicken mixture.
Mix beaten eggs with milk and pour over bread slices.
Let stand a few minutes. Spread un-diluted soup over bread.
Cover with foil and refrigerate overnight.
Uncover and bake 50 minutes at 325\u00b0.
Add grated cheese.
Sprinkle over top and bake 10 minutes longer.