Chicken Souffle(Serves 8) - cooking recipe

Ingredients

2 slices bread, cubed
2 c. cooked chicken (2 breasts), turkey ham or tuna pieces
1/2 c. diced celery
1/2 c. diced green pepper
1/2 c. diced onion
1 c. salad dressing
4 slices bread with crust removed
1 c. undiluted cream of mushroom soup
1 1/2 c. milk
2 eggs
1 tsp. salt
1/2 c. grated sharp cheese

Preparation

Put bread cubes in 9 x 9-inch square dish.
Mix together meat, vegetables and salad dressing.
Spread evenly over bread cubes. Top with bread slices.
Spread soup over top.
Beat eggs, milk and salt.
Then pour slowly over all.
Let stand in refrigerator 4 hours or overnight.
Bake at 350\u00b0 (325\u00b0 in Pyrex) for 1 1/2 hours. Sprinkle cheese over top last 5 minutes of baking.