8 slices white bread
4 c. chopped chicken
1/2 c. mayonnaise
1 med. green pepper, chopped finely
1 c. celery, chopped finely
1 med. onion, chopped finely
3 c. milk
4 eggs
Salt to taste
1 c. cream of mushroom soup
1 c. grated cheese (Jack or cheddar)

Mix the night before baking. Beat together the milk, eggs and salt. Dice 4 slices of bread into flat bottom dish. Mix chicken, mayonnaise, pepper, celery and onion. Spread over the bread. Trim crust from other 4 slices and place on chicken mix. Pour egg mixture over all. Cover with foil and let stand in refrigerator overnight.

Take from refrigerator an hour or so before baking. Bake 15 minutes at 350 degrees. Remove from oven and spoon soup over the top. Cover with cheese and bake 45 minutes more. Serves 8 to 10. Tuna or crabmeat can be substituted for the chicken.