2 c. Pepperidge Farm stuffing croutons
2 c. cooked, diced chicken
1/4 c. chopped onions
1/4 c. chopped green peppers
1/2 c. chopped celery
1/2 c. Miracle Whip salad dressing
1 scant tsp. salt
Dash pepper
2 c. milk
3 eggs, slightly beaten
1 can Campbell's cream of mushroom soup
1 c. fresh bread crumbs
1/2 c. cheddar cheese

1. Cover bottom of 9"x14" greased casserole with Pepperidge Farm herb croutons.

2. Combine and spoon over croutons, the chicken, onions, peppers, celery, Miracle Whip, salt and pepper.

3. Combine milk, eggs and mushroom soup; pour over chicken mixture and chill overnight.

4. Grate fresh bread crumbs and saute in butter. Sprinkle over top and bake at 325 degrees for 50 minutes or until set.

5. Sprinkle cheddar cheese on top and cook until bubbly.