8 slices bread, crusts trimmed, cut diagonally
1 1/2 c. mild cheddar cheese, shredded
2 c. cooked chicken, chunked
1 1/2 cans cream of chicken soup
4 eggs, beaten
1 1/2 c. milk
3 tbsp. onion, chopped
1/4 c. dry bread crumbs
2 tbsp. butter, melted

Using a buttered 9 x 13 baking dish, arrange bread slices on bottom. Sprinkle with cheese. Add chicken. Place remaining bread slices on top of chicken.

Mix together the chicken soup, eggs, milk and onion. Pour over all. Refrigerate several hours or overnight.

Before baking, mix together the bread crumbs and melted butter. Sprinkle on top of casserole. Bake at 350 degrees approximately 35 minutes or until knife inserted comes out clean.