Pam'S Chicken Souffle - cooking recipe

Ingredients

6 slices bread (without crusts)
2 c. chopped, cooked chicken
1/2 c. mayonnaise
1 c. chopped celery
3/4 c. finely chopped onion
1/4 c. finely chopped pimento
2 Tbsp. parsley
2 beaten eggs
1 1/2 c. milk
1 can cream of mushroom soup
1 1/2 c. grated mild Cheddar
1 tsp. Accent
3/4 tsp. salt
1/8 tsp. pepper

Preparation

Cut 2 slices of bread into cubes.
Grease a 10 1/2 x 7 x 2-inch casserole or any 1 1/2-quart rectangular shape.
Combine chicken, mayonnaise, celery, parsley, onion and pimento.
Add salt, pepper and Accent.
Spread over bread cubes.
Add other 4 slices that have been cubed over the mixture.
Combine beaten eggs and milk.
Pour over all.
Cover and refrigerate overnight.
One 1 hour before serving, preheat oven to 325\u00b0.
Pour undiluted soup over mixture and bake 50 minutes.
Top with cheese and bake 10 more minutes. Serves 6.