4 boneless, skinless breast halves, cooked and sliced
1 cup shredded cheddar cheese, divided
5 large eggs, beaten
2 cups milk
1 (10 ounce) can cream of mushroom soup
Instructions
Remove crust from bread and butter slices on 1 side of each slice. Spray 9 x 13 inch baking dish and place 8 bread slices in dis butter side down. Spread mayonnaise, chicken slices and 1/2 cup cheese over bread. Top with remaining 8 slices bread. Mix eggs, milk and 1 teaspoon salt and pour over entire dish. Refrigerate overnight or all day. When ready to bake, spread soup over top and press down with back of spoon. Bake covered at 350 degrees for 45 minutes. Sprinkle with remaining cheese and bake uncovered for 15 additional minutes.
Originally Submitted
8/28/2012
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You can add this Chicken Souffle recipe to your own private DesktopCookbook.
