6 slices white bread (crusts removed)
2 c. diced, cooked chicken
1/4 c. chopped onion
1/4 c. chopped green pepper
1/2 c. chopped celery
1/2 c. mayonnaise
3/4 tsp. salt
Dash of pepper
2 eggs, well beaten
1 1/2 c. milk
1 can cream of mushroom soup, undiluted
1/2 c. shredded sharp Cheddar cheese

Cube 2 slices of bread, put on bottom of greased 8x8x2 inch pan.

In a bowl, mix chicken, onion, green pepper, celery, mayonnaise, salt and pepper. Place 4 slices bread (whole) over salad and cover with the eggs beaten in milk. Cover and let stand overnight in the refrigerator.

Before baking, cover with mushroom soup. Bake 1 hour at 325 degrees. The last 10 minutes sprinkle with cheese. Remove from oven and allow to stand a few minutes to set. Cut into squares to serve. Serves 6-8.