1 cooked chicken, boned and chunked
24 slices white sandwich bread, with crust removed
1 lg. white onion, chopped fine
2 c. grated Cheddar cheese
1 c. milk plus enough clear chicken broth to cover sandwiches

Butter one side of bread slices. Place 12 in baking dish buttered side down. Sprinkle chicken, onions and cheese on bread. Lightly salt and pepper. Place remaining 12 slices buttered side up on the sandwiches. Sprinkle with paprika.

Pour milk and chicken broth just to cover all. Tightly cover with foil. Store in refrigerator overnight. Bake at 350 degrees for one hour. Take foil off and brown top if desired. Heat cream of soup (undiluted) and serve as a sauce to pour over sandwiches.