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CHICKEN OR TURKEY SOUFFLE 
NEEDED: Pan 13 x 8 x 1 1/2 inches; do not use a smaller pan!

8 slices bread (about)
4 c. chicken or turkey, cooked
4 eggs
1 can mushroom soup
1 can celery soup
Crumbs or Rice Krispies
1 sm. can mushrooms or saute 1 c. fresh mushrooms
Mayonnaise
Cheddar cheese
2 c. milk
Red pimento

Line buttered pan or baking dish with slices of Pepperidge Farm or similar bread (remove crust). Cover with 4 cups cooked bite size chicken or turkey. Cover meat with very thin layer of mayonnaise. Add thin layer of grated or sliced Cheddar cheese. Beat 4 eggs, 2 cups milk and a little salt. Pour over and fork moisture down into bread. Mix 1 can of mushroom and 1 can celery soup, and some chopped red pimento. Add mushrooms. Spread over top. Cover with wax paper or foil and leave in refrigerator overnight. Bake 1 to 1 1/2 hours at 325 to 350 degrees. Sprinkle with crumbs or Rice Krispies 15 minutes before done.
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