Chicken Souffle - cooking recipe

Ingredients

16 slices white bread, buttered on one side and crusts removed
3 to 4 whole chicken breasts, cooked, boned, skinned and sliced
1/2 c. mayonnaise
1 c. grated Cheddar cheese
5 eggs
2 c. milk
1 tsp. salt
1 can cream of mushroom or cream of chicken soup

Preparation

Butter a 9 x 13-inch baking dish.
Line bottom with 8 slices of bread.
Cover with sliced chicken meat; spread slices with mayonnaise and sprinkle with 1/2 cup Cheddar cheese.
Top with remaining 8 slices bread.
Beat together eggs, milk and salt and pour over entire casserole.
Refrigerate overnight, or all day. When ready to bake, pour soup over top.
Bake at 350\u00b0 for 45 minutes.
Sprinkle with remaining 1/2 cup of Cheddar cheese; return to oven and bake for 15 minutes longer.
Serves 10.
Can be multiplied.