2 c. finely chopped chicken breast, cooked
1/2 c. finely chopped celery
1/4 tsp. salt
Dash of pepper
1/2 c. mayonnaise

Combine above ingredients for filling.

2 eggs
1 1/2 c. milk
12 slices bread
Onion flakes
1 can condensed cream of chicken soup
1/4 lb. grated cheddar cheese

Grease glass baking dish. Remove crusts from bread. Place 6 slices on bottom of dish and sprinkle with onion flakes. Spread with chicken filling. Cover with remaining bread (buttered with buttered side up). Mix eggs with milk and pour over bread. Cover with waxed paper and refrigerate overnight.

When ready to bake, spread undiluted chicken soup over top and bake at 325 degrees for 55 to 60 minutes. Sprinkle grated cheese on top 10 minutes before removing from oven.