CHICKEN SOUFFLE 
6 chicken breasts, cooked, broken in lg pieces
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans chicken noodle soup
2 eggs, slightly beaten
1 1/2 sticks butter, melted
8 slices white bread, cubed

Pour soups and egg mixture over chicken which has been placed in bottom of 9"x13" pan. Arrange bread cubes on top and pour melted butter over all. Bake 40 to 60 minutes at 350 degrees.

Related recipe search

“CHICKEN SOUFFLE”

 

Recipe Index