Chicken And Water Chestnut Souffle - cooking recipe

Ingredients

4 1/2 slices white bread, crusts trimmed
2 c. chopped, cooked chicken
1 (4 oz.) can sliced mushrooms, drained
1 (7 oz.) can sliced water chestnuts, drained
4 1/2 slices sharp Cheddar cheese
1/4 c. mayonnaise
1/4 c. melted margarine
2 eggs, beaten
1 c. milk
1/2 tsp. salt
1 can cream of mushroom soup
1 (2 oz.) jar chopped pimento, drained
1 c. coarse bread crumbs
2 Tbsp. melted butter

Preparation

Arrange bread slices in buttered 8 x 8-inch baking dish. Layer chicken, mushrooms, water chestnuts and cheese in prepared dish.
Combine mayonnaise, margarine, eggs, milk and salt in bowl; mix well.
Pour over layers.
Spoon mixture of soup and pimento over all.
Chill, covered with foil, for 8 hours to overnight. Bake, uncovered, at 350\u00b0 for 30 minutes.
Top with bread crumbs mixed with butter.
Bake for 15 to 20 minutes longer or until set. Yield:
4 servings.