1 can cream of chicken soup
1 doz. eggs, scrambled softly with 1/2 c. milk add before cooking
1/2-1 lb. bacon
1 can mushroom pieces (4 oz.), diced
Grated cheese on top

Spread cream of chicken soup undiluted in bottom of glass (pyrex oblong 9 x 13 inch) dish. Scramble eggs and milk softly with salt and pepper to taste (I use very little). Spread on. Next cook bacon until crisp and crumble on top of eggs. Now add mushrooms, then grated cheese on top. Store in refrigerator overnight. Bake in A.M. in 375 degree oven for approximately 30 minutes or until bubbly.