1 lg. pkg. Pepperidge Farm herb bread cubes
1 stick butter, melted
1 1/2 c. boiling water
3 c. cut up cooked turkey or chicken
1 c. mayonnaise (not salad dressing)
1 c. chopped celery
1 c. chopped mushrooms
1/2 c. chopped onion
1 egg, beaten
1 1/2 c. milk
2 cans cream of chicken soup
1 can milk
2 c. sharp Cracker Barrel shredded cheese

Mix Pepperidge Farm herb bread cubes, 1 stick melted butter, 1 1/2 cups boiling water. Put 3/4 into bottom of greased 9"x13" pan (glass). Mix turkey, mayonnaise, chopped celery, mushrooms, onion and spread on cubes in pan. Add beaten egg to 1 1/2 cups milk and pour over turkey mixture. Spread balance of cubes over all. Cover and refrigerate 12 to 24 hours. Mix 2 cans chicken soup with 1 can milk, spread on top of casserole.

Bake at 325 degrees for 70 minutes, remove from oven and sprinkle on 2 cups shredded cheese, wait 10 minutes until casserole is set and cheese is melted. NOTE: Freezes well too. Serve and enjoy.