Chicken and Cheese Soufflé


  • 8 slice(s) buttered bread, cubed
  • 3 chicken breasts, (poached and diced into bite sized pieces) (large)
  • ½ pound(s) old English cheese, cubed
  • 2 cup(s) milk
  • Salt to taste
  • Potato Chips

Alternate layers of bread, chicken and cheese in a buttered 9 x 13" pan. Combine milk with salt and pour over the layers. Cover and refrigerate overnight. Next day crush potato chips over the top and bake at 350° for one hour. Serves 12.

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