3 3/4 sp. white pullman bread
1 lb. 4 1/2 oz. frozen, diced chicken
5 oz. onions, chopped coarse
2 1/4 oz. green peppers, chopped
1/8 oz. celery seeds
Black pepper, to taste
7 1/2 oz. mayonnaise
11 1/2 oz. frozen scrambled egg
3 1/2 oz. skim milk
1/3 can cream mushroom soup
3 3/4 oz. cheddar cheese, shredded
3 oz. seasoned croutons

Place 10 slices of bread in bottom of each 10 x 24 x 4 inch inset. In mixing bowl, combine chicken (turkey), vegetables, seasonings, and mayonnaise. In a pitcher, combine eggs, milk, and cream of mushroom soup. Mix with chicken mixture. Spoon 11 pound 9 ounce into each inset. Cover and chill 1 hour or overnight.

Sprinkle 8 ounces of croutons over each inset. Preheat convection oven to 325 degrees. Bake uncovered for 1 1/2 to 2 hours or until internal temperature is 170 degrees. Sprinkle 10 ounces of cheese over top of each inset before placing in hot box or letting it stand 15 minutes before cutting and serving. Cut each inset into 32 serving portions.