HOT CHICKEN SALAD SOUFFLE

Hot Chicken Salad Souffle image

Provided by Lynda Sweezey

Categories Salads

Time 1h

Number Of Ingredients 8

2 1/2-3 lb chicken
6 slice white bread
1/2 c each celery,onion,green pepper(finely chopped)
1/2 c mayonnaise
1/2 c shredded chedder cheese
3 large eggs,slightly beaten
1 1/2 c milk
1 can(s) condensed mushroom soup.

Steps:

1. Cook chicken in a little boiling water,seasoned with extra chopped celery and onions. Bone chicken and dice,about 2 cups Trim crust off bread and set aside crust Place bread slices on bottom of a 9"x13" baking dish. Combine chicken & chopped veggies with mayonnaise & carefully spread over bread. Rip up crusts & sprinkle over chicken mixture,then sprinkle shredded cheese over all. Combine eggs & milk & pour over all. Refrigerate overnight. Before baking,spoon soup directly from the can over chicken.( I take soup out of can and stir well.It makes it a lot easier to spread.) Bake in a preheated oven 350 for 1 hour or until heated through.