8 slices white bread
3 c. cooked chicken (sm. pieces)
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. mayonnaise
1 tsp. chopped green pepper (optional)
1/2 tsp. salt
Dash pepper
2 beaten eggs
1 1/2 c. milk
1 can cream of mushroom soup
1/2 c. shredded sharp cheese

Cut 6 slices bread in 1 inch cubes. Put half in buttered baking dish.

Mix chicken, vegetables, mayonnaise and seasonings. Spoon over bread cubes. Cover with rest of cubes.

Mix eggs and milk and pour over top of casserole. Cover and chill overnight or a few hours. Spread soup over top.

Butter remaining 2 slices of bread and cut 1/2 inch pieces. Sprinkle on top of soup. Bake at 325 for 50-55 minutes. Sprinkle with cheese and bake another 5 minutes.