4 c. cooked diced chicken
1 c. finely chopped onion
1 c. diced celery
1 c. mayonnaise
Salt and pepper to taste
1/2 tsp. sage
3 eggs
3 c. milk
2 cans cream of mushroom soup
1 c. shredded sharp cheese
16 slices bread, cubed

Place half the bread cubes in large baking pan (9 x 13 inches). Mix together first 4 ingredients and seasoning; spread this mixture over the bread in pan. Cover with remaining bread. Mix together the eggs and milk and pour the mixture over all ingredients in pan. Let set overnight or several hours in refrigerator. Spread the undiluted soup over the top and bake at 325 degrees for 50 minutes; sprinkle the cheese over the top and bake 10 minutes longer.