1/2 c. chopped onion
1 c. chopped celery
2 c. poultry
1/2 c. mayonnaise
1 tsp. salt
10 slices bread
4 eggs
3 c. milk
1 can cream of chicken soup
1/2 c. grated cheddar cheese

Cook onion and celery in oil. Mix poultry, mayonnaise and salt and add to above. Remove crusts from 6 slices of bread (save bread). Cube the crusts and 4 more slices of bread. Spread the cubes in a greased 9 x 13 inch pan. Cover with the poultry mixture. Arrange the 6 slices of bread on top.

Beat the eggs with milk and pour on top of bread. Let stand overnight. Next day, bake 15 minutes at 375 degrees. Remove from oven and top with mixture of soup and cheese. Bake 1 hour at 325 degrees.