Page 94 - UMass2018_CookBook

Ingredients
Serves 9
8 bread slices, crusts removed
4 cups chopped cooked chicken or turkey
2 cups sliced mushrooms
1 (8-ounce) can water chest- nuts, sliced
1⁄2 cup mayonnaise 2 cups milk 4 large eggs, well beaten 1 teaspoon salt 1 (10.5-ounce) can mushroom
soup
1 (10.5-ounce) can cream of celery soup
2 cups coarse bread crumbs
4 tablespoons unsalted butter, melted
Chicken Souffle
LeBlanc Family, Millis, MA
“This is a tasty soufflé which can be fixed ahead of time and stores well after being cooked. A nice dish for leftover turkey as well!” — JaiKaur LeBlanc
Preparation
1. Butter an 8- by-12-inch Pyrex baking dish. Place the bread slices on the bottom of the dish and then layer the chicken, mushrooms and water chestnuts on top. Dot with the mayonnaise.
2. In a medium bowl, whisk together the milk, eggs and salt and pour over the chicken mixture. Dot with the mushroom soup and celery soup. Cover the pan with aluminum foil and refrigerate overnight.
3. Preheat oven to 350°F.
4. Uncover the baking dish and bake for 1 hour and 15 minutes. In a small bowl, stir together the bread crumbs and melted butter. Sprinkle the mixture on top of the soufflé and continue baking for 15 minutes more.
84 | TASTE OF HOME