16 slices white bread, buttered on one side, with crusts removed
3 to 4 whole chicken breasts, cooked in water flavored with dried tarragon, boned, skinned and sliced
1/2 c. mayonnaise
1 1/2 c. grated Cheddar cheese
5 eggs
2 c. milk
1 tsp. salt
2 tsp. crushed tarragon
1 can cream of mushroom or cream of chicken soup

Butter a 9 x 13 inch baking dish. Line bottom with 8 slices of bread. Cover with sliced chicken breasts, spread slices with mayonnaise and sprinkle with 1/2 cup Cheddar cheese. Top with remaining 8 slices of bread.

Beat together eggs, milk, salt and tarragon and pour over entire casserole. Refrigerate overnight or all day. When ready to bake, spread soup over top. Bake at 350 degrees for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, return to oven and bake for 15 minutes longer. Serves 10.