2 c. chicken breasts
1/2 c. onion
1/2 c. celery
1/2 c. green pepper
1/2 c. mayonnaise
6 slices sandwich bread
2 eggs
1 1/2 c. milk
1 can cream of mushroom or cream of chicken soup
1 c. sharp cheese

Cook chicken until tender and remove from bones. Cut chicken in small pieces. Grease casserole with butter. Mix chicken, onion, pepper and celery with mayonnaise and spread over bread crusts which have been removed from the sandwich bread and placed in the bottom of the buttered casserole.

Beat eggs and milk together and pour over the bread slices which have been placed on top of the chicken, vegetable and mayonnaise mixture.

Spoon cream of mushroom or cream of chicken soup over the egg and milk mixture. Place in the refrigerator overnight. Bake at 350 degrees for 50 minutes. Spread cheese on the casserole 15 minutes before removing from oven.