*  Exported from  MasterCook  *
 
                      The Dove’s Nest Chicken Souffle
 
 Recipe By     : The Dove’s Nest Restaurant by Cindy Burch
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Entree’s & Side Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16      slices        white bread -- crusts trimmed
    2 1/2  pounds        cooked chicken breasts -- cut in small pieces
    8      ounces        sliced black olives
    5                    hardcooked eggs -- chopped
    8      ounces        mushrooms -- sliced
    2                    green onions -- chopped
    1 1/2  cups          mayonnaise
    1      tablespoon    curry powder
      1/2  tablespoon    garlic powder
                         Salt and freshly ground pepper -- to taste
    2      cans          cream of chicken soup -- 10-ounces ea.
    2      cups          sour cream
 
 Line a 9x13-inch glass baking dish with half the bread.
 
 Mix the chicken, olives, eggs, mushrooms, green onions, mayonnaise, curry powde
 r, garlic powder, salt and pepper in a bowl. Spoon evenly over the bread; top w
 ith the remaining bread. 
 
 Combine the soup and sour cream in a small bowl; mix well. Spread over the brea
 d layer. Chill, covered, overnight.
 
 Bake at 350 degrees for 1 hour. Let stand for 10 to 15 minutes. Cut into square
 s to serve.
 
 Authors Note:
 
 This is a recipe I began preparing when I first started making lunch in the bac
 k of my mom’s gift shop. It makes a nice luncheon entree served with our Fresh 
 Spinach Salad.(see recipe)
 
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