Baked Chicken Souffle - cooking recipe

Ingredients

2 c. diced chicken
1/2 c. green pepper
1/4 c. diced celery
1/4 c. onion
1/2 c. mayonnaise
small amount pimento
6 slices bread, divided
3 beaten eggs
2 c. milk
1 can cream of mushroom or chicken soup
1 c. grated cheese

Preparation

Mix the first 6 ingredients; season to taste.
Butter a 9 x 13-inch pan.
Spread 3 slices diced bread (toasted) on bottom of pan.
Put chicken mixture over, then cover with 3 more slices of bread.
Mix the beaten eggs with the milk; pour over top.
Place in refrigerator for 24 hours.