Chicken Souffle - cooking recipe

Ingredients

9 slices white bread, trimmed
4 c. boiled chicken, cut into bite-size pieces
9 slices sharp Cheddar cheese
1/2 lb. fresh sliced mushrooms, sauteed in butter
4 whole eggs
2 c. milk
1 can cream of mushroom soup
1 can cream of celery soup
1 small jar pimentos

Preparation

Cover bottom of a greased 13 x 9-inch casserole dish with bread (add extra pieces, if needed).
Add layer of chicken; cover with cheese.
Add sauteed mushrooms.
Mix eggs and milk; pour over it.
Mix pimentos with both soups and spread on top.
Let stand overnight in refrigerator.
Bake at 350\u00b0 for 50 minutes; let stand 15 minutes before serving.
Delicious with mixed salad and herb or garlic bread.