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

paprika

-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!