Recipe for The Doves Nest Chicken Souffle 
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Yield:
12
Ingredients:
Amount Ingredient
16 slc white bread, crusts trimmed
1/2 lb cooked chicken breasts, cut in small pieces
8 oz sliced black olives
5 x hardcooked eggs, chopped
8 oz mushrooms, sliced
2 x green onions, chopped
1/2 cup mayonnaise
1 tbl curry powder
1/2 tbl garlic powder
Salt and freshly ground pepper, to taste
2 can cream of chicken soup, 10-ounces ea.
Instructions:
Instructions: Line a 9x13-inch glass baking dish with half the bread.

Mix the chicken, olives, eggs, mushrooms, green onions, mayonnaise, curry powder, garlic powder, salt and pepper in a bowl. Spoon evenly over the bread; top with the remaining bread.

Combine the soup and sour cream in a small bowl; mix well. Spread over the bread layer. Chill, covered, overnight.

Bake at 350 degrees for 1 hour. Let stand for 10 to 15 minutes. Cut into squares to serve.

Note:
This is a recipe I began preparing when I first started making lunch in the back of my moms gift shop. It makes a nice luncheon entree served with our Fresh Spinach Salad.(see recipe)

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