8 slices bread, cubed
2 c. cooked chicken
1/2 c. chopped onion
1/2 c. green peppers, chopped
1/2 c. chopped celery
1/2 c. mayonnaise
3/4 tsp. salt
Dash pepper
2 eggs, slightly beaten
1 1/2 c. milk
1 can mushroom soup
1 1/2 c. sharp cheese, grated

Layer bottom of baking pan with chopped vegetables, then 1/2 of bread cubes. Mix mayonnaise, salt, pepper and chicken. Layer on top of bread cubes. Combine eggs and milk and pour over chicken, then add remaining cubes. Refrigerate 1 hour or overnight.

For baking, spread soup over casserole and bake at 350 degrees for 30 minutes. Add cheese and bake until cheese melts.