Chicken Souffle

This is a recipe that my sister gave me years ago.  It is a favorite.  (From 1998)

Chicken Soufflé/Alice Kopcik/The Greco Family “Cook”Book

Chicken Soufflé

4 cups chicken, cooked and diced (may substitute ham or turkey)

¼ cup onion, chopped

½ cup celery, chopped

½ cup mayonnaise

Salt and pepper, to taste

Pepperidge Farms Stuffing Mix, to cover bottom of pan

2 eggs

1 ½ cups milk

1 can Cream of Mushroom Soup (may substitute chicken soup)

1 cup Cheddar cheese

Mix cooked chicken, onions, celery, mayonnaise, salt and pepper as for a salad.  Grease 13×9” pan and spread bread crumbs in a thin layer.  Spread chicken salad over bread crumbs.  Beat together eggs and milk.  Pour over chicken mixture.  Let stand ½ hour.  Pour undiluted cream of mushroom soup over the top.

Cover with foil and refrigerate overnight.  Bake 325 F. for 50 minutes covered.  Remove foil and add grated cheddar cheese.  Bake 10 minutes more until cheese melts.  Cut and serve.

(Recipe for the Chicken Soufflé was in the Greco Family “Cook”Book. Alice Kopcik, 1998.)

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