10 slices white bread
2 c. diced, cooked chicken
1/2 c. mayonnaise
1 c. diced celery
1 tbsp. diced pimento or green pepper
4 eggs, beaten well
1 1/2 c. chicken broth
1 1/2 c. milk
1 can mushroom soup
1/2 lb. grated or cubed cheese

Remove crust from bread; cut bread into small cubes. Place half of bread cubes in a greased 9 x 12 inch pan. Mix chicken, mayonnaise, celery, and pimento together and spread over bread cubes. Cover with remaining bread cubes. Combine eggs, broth, and milk; pour over all. Refrigerate overnight. Bake at 350 degrees for 15 minutes. Pour soup over top; sprinkle with cheese and bake 1 hour longer. Serves 12.