Return to Chicken Recipes Index

Chicken Souffle

20 slices (one loaf) white bread, cut into cubes
1-1/2 c. mayonnaise
1-1/2 c. each - chopped green pepper, sweet onion, celery
3 cooked chickens (approx. 9 c.) or turkey or ham
1 lb. mushrooms, sauteed
1-1/2 qts. milk
10 eggs
2 cans cream of mushroom soup
1 lb. Cheddar cheese, grated
Paprika

Layer bread cubes in bottom of pan. Add layer of chicken and mushrooms. Add layer of combined vegetables and mayonnaise. Add milk and eggs beaten together. Refrigerate. Bring to room temperature. Heat 15 minutes at 350. Top with cheese mixture. Sprinkle paprika. Bake 1 hour at 350. Serves 20-25.