Monday, January 11, 2010

Chicken Souffle

This recipe is credited to Margaret Lude:

Chicken Souffle

1 cup chicken, cooked and cut in small pieces
3 slices bread
1/4 cup mayonnaise**
1/2 green pepper
1/2 medium onion
1/2 cup chopped celery
2 eggs
1 1/2 cups milk
1/2 can undiluted cream of mushroom soup
1/4 cup grated sharp cheddar cheese

-Break 1 1/2 slices of bread into cubes and line (greased) baking dish.
-Mix chicken, onion, celery, pepper, mayonnaise. Places this over bread cubes and top with the other 1 1/2 pieces of bread, cubed.
-Beat eggs, add milk, and pour mixture over bread and chicken mix.
-Refrigerate for 2-3 hours or overnight.
-Bake at 325 degrees for 15 min.
-Remove from over, pour soup over casserole. Top with cheese and paprika.
-Bake 1 hr at 325 degrees.

**Grammy has a strong, Strong preference for Hellmann's!

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