1/4 lb. butter
2 c. diced chicken (3 lg. breasts) or tuna or ham
1 1/2 c. diced celery
1/2 onion (med. size), diced
1 bell pepper (sm.), diced
8 slices white bread
1/2 c. mayonnaise
1 c. grated cheddar cheese
4 eggs
2 c. milk
1 can mushroom soup (10 3/4 oz.)
1 can water chestnuts (4 oz.), diced

Melt butter in skillet, add diced celery, onion and pepper, stir until tender but still crisp. Remove from heat and add water chestnuts and cool. Remove crusts from the bread and tear up 5 slices and scatter into 9 x 13 x 3 inch casserole pan sprayed with Pam. Add the mayonnaise to the celery-onion mixture, add chicken, blend well and pour over the bread pieces, scatter 1/2 cup of the grated cheese over this layer and top with the balance of the torn bread slices.

Beat the eggs slightly and mix with the milk and pour over all; let stand in refrigerator overnight. Place casserole in oven to heat through (about 1/2 hour). Remove from oven and cover with 1 can of mushroom soup, balance of grated cheese and dot with paprika. Return to oven and bake at 250 degrees for 1 hour or until heated through and bubbly. Let stand a few minutes before serving. Cut into squares. It will produce 10 small or 8 generous servings.