4 c. herbed croutons
1/2 c. chopped onions
1/2 c. diced green pepper
1 c. sliced mushrooms (opt.)
1 c. shredded cheddar cheese
2 c. milk
2 eggs, beaten
1 can mushroom soup
3 c. diced, cooked chicken or turkey
1/2 c. mayonnaise
1/2 tsp. salt
Pepper to taste

Saute onions, peppers, mushrooms in 2 tablespoons butter. Combine with croutons, chicken and 1/2 cup of the cheese.

Place in well greased casserole.

Combine mayonnaise, milk, beaten eggs, salt and pepper. Pour over the chicken mixture and refrigerate overnight. Take out of refrigerator 30 minutes before baking. Spread mushroom soup over casserole (as it comes from the can). Top with rest of the cheese. Bake in 325 degree oven for about 1 hour.