10 slices bread
2 c. chopped, cooked chicken
1/2 c. mayonnaise
1 c. chopped celery
1 sm. green pepper, diced
4 eggs, beaten
1 sm. onion, chopped
1 can cream of mushroom soup
1/2 c. grated Cheddar cheese

Preheat oven to 350 degrees. Butter a 9 x 13 inch pan. Cut 4 slices of bread into cubes; place in buttered pan. Combine chicken, mayonnaise, celery, green pepper, onion, and salt to taste. Place over bread in pan. Remove crusts from remaining bread. Place over chicken mixture. Mix eggs and milk; pour over bread. Refrigerate overnight. About 2 hours before serving, remove from refrigerator. Leave at room temperature for about 30 minutes. Bake at 350 degrees for 20 minutes. Spread soup over top; sprinkle with cheese and paprika. Bake 1 hour more.