*  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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