1 whole chicken (3 lbs.), cooked, deboned and cut into bite size pieces
16 slices Pepperidge Farm white bread
Cheddar cheese, shredded
6 eggs
3 c. milk
1/2 tsp. dry mustard
Dash salt
1 1/2 c. crushed cereal
1/4 c. butter, melted
1 can cream of chicken soup
Broth from chicken
White wine

Grease 9 x 13 inch pan. Remove crusts from bread and place eight slices on the bottom of the pan. Cover bread with the cheese - then cover the cheese with the chicken. Top with the remaining 8 slices of crustless bread. Mix together the eggs, milk, mustard and salt-pour over the layers and refrigerate overnight. When ready to bake cover with the mixture of cereal and butter. Bake at 350 degrees for 1 hour. Serve with gravy made of undiluted soup, broth and wine. Serves 6-8.