3 c. cooked, diced chicken
2 eggs, well beaten
6 slices bread
1 can cream of mushroom soup
2 cans chicken noodle soup
1 stick butter (melted)
1 c. cornflakes

In large bowl: cube bread slices. Pour melted butter over bread and mix. Add diced chicken, eggs, mushroom soup and chicken noodle soup. Mix until well blended.

Pour into lightly greased casserole dish. Cover with 1 cup cornflakes. Bake 1 hour at 350 degrees.