Hot Chicken Salad Souffle - cooking recipe

Ingredients

6 slices white bread
2 c. diced, cooked turkey or chicken
1/2 c. chopped onion
1 c. chopped green pepper
1/2 c. finely chopped celery
1/2 c. mayonnaise
1/2 c. shredded sharp Cheddar cheese
3/4 tsp. salt
dash of pepper
1 1/2 c. milk
2 beaten eggs
2 (10 3/4 oz.) cans cream of celery soup

Preparation

Cut 2 slices bread.
Place in bottom of 8 x 8 x 2-inch greased baking pan.
Combine turkey, vegetables, mayonnaise, soup and seasonings; spoon over cubes.
Trim crusts from remaining bread; arrange slices on top of turkey mixture.
Combine eggs and milk and pour over all.
Cover and chill 1 hour or overnight.
Bake at 350\u00b0 for about 1 hour or until set.
Sprinkle cheese over top during last few minutes of baking.