Chicken Souffle - cooking recipe

Ingredients

6 slices white bread
2 c. cooked chicken
1/4 c. chopped onion
1/2 c. green pepper (optional)
1/2 c. chopped celery
1/2 tsp. salt and pepper
2 eggs, beaten
1 1/2 c. milk
1 can cream of mushroom soup
1 small can sliced mushrooms
1/2 c. shredded cheese

Preparation

Cube two slices of the bread and spread it over the bottom of a flat pan or dish.
Mix the next 5 ingredients together and spread over the cubed bread.
Now place four slices of bread over the top of the dish.
Then pour the beaten eggs added to milk over the bread.
Let stand in fridge overnight.
Heat oven to 325\u00b0. Pour soup and sliced mushrooms over the souffle.
Bake 1 hour. About ten minutes before taking out of oven, sprinkle shredded cheese over the top and let brown slightly.
Can add a box of frozen peas, if desired.