8 slices white bread
2 c. cooked, diced chicken
1/2 chopped onion
1/2 chopped green pepper
1/2 c. chopped celery
1/2 c. mayonnaise
2 beaten eggs
1 1/2 c. milk
1 can cream of mushroom soup
1/2 c. shredded cheddar cheese

Trim off crusts. Place 1/2 of squares of bread in bottom of 8 x 8 inch pan. Combine chicken, mayonnaise and vegetables and spread on top. Place rest of bread on top of chicken. Beat eggs and milk together and pour over bread. Cover and let stand overnight in refrigerator. Spoon soup on top and bake in 350 degree oven for 1 hour. Sprinkle cheese over during the last 5 minutes.