Chicken Souffle

Ingredients

• 2 cups diced chicken breasts, cooked
• 1 cup onions, chopped
• 1 cup chopped celery
• 1 cup mayo
• 4 eggs
• 3 cup milk
• 8 oz shredded cheddar cheese
• ½ tea salt
• ½ tbls. Parsley flakes
• 1 can cream of mushroom soup
• 1 bag bread cubes

Steps

1. Preheat the oven to 325°F.
2. Spray a 9 X 13 pan with cooking spray.
3. Layer the bottom of the pan with bread cubes and sprinkle with a mixture of ½ of the first four ingredients.
4. Make a second layer.
5. Mix eggs, milk, salt, and parsley flakes together and pour over the chicken and bread cubes.
6. Refrigerate for at least 4 hours or overnight.
7. Spoon undiluted soup over the top and sprinkle with shredded cheese.
8. Bake for 15 minutes, then return to the oven and bake for an additional hour.