6 to 8 slices enriched white or whole wheat bread, day old
2 c. cooked chicken, chopped
1 c. celery, sliced or chopped
2 c. Cheddar cheese, shredded
1 c. mayonnaise
2 eggs, beaten
1/2 tsp. salt
1/2 tsp. poultry seasoning or thyme leaves
2 c. milk

Trim crusts from bread, reserving crusts. Cut bread slices diagonally into quarters. Cut reserved crusts into small cubes. Combine bread cubes, chicken, celery, and 1 3/4 cups grated cheese. Mix well. Spoon mixture into greased 13 x 9 inch baking dish. Arrange bread quarters over chicken. Beat eggs, mayonnaise, salt and poultry seasoning together. Gradually add milk, mixing well. Pour egg-milk mixture over bread and chicken. Sprinkle with remaining cheese. Cover. Refrigerate several hours or overnight. Bake, uncovered, in preheated 375 degree oven for 30 to 40 minutes until puffed and golden brown. Makes 4 servings.