Chicken Souffle(Yield: 8 Servings; Pan Size: 9 X 13-Inch) - cooking recipe

Ingredients

1/4 c. butter, softened
6 to 8 slices bread, trimmed
4 c. chopped, cooked chicken
1 c. drained sliced water chestnuts
1/2 c. mayonnaise
8 oz. sliced American cheese
4 eggs
2 c. milk
1 tsp. salt
1 can cream of celery soup
1 can cream of mushroom soup
1 (2 oz.) can chopped pimentos, drained
2 c. bread crumbs
1/4 c. melted butter

Preparation

Preheat oven to 325\u00b0.
Spread 1/4 cup butter on bread. Arrange in baking dish.
Sprinkle with chicken and water chestnuts.
Dot with mayonnaise.
Top with cheese.
Beat eggs, milk and salt in bowl.
Pour over layers.
Combine soups and pimentos in bowl.
Spread over top.
Toss bread crumbs with melted butter. Sprinkle over casserole.
Chill, covered with foil, overnight. Bake for 1 hour and 45 minutes.