12 slices bread, crusts removed
2 c. diced, cooked chicken
1/2 c. mayonnaise
1 med. onion, diced fine
1 c. celery, diced
Salt & pepper to taste
4 eggs (I use Scramblers or Egg Beaters)
3 c. milk (I use skim milk)
1 can condensed cream of mushroom soup
1 c. grated sharp cheese

I use a pound and half of ground turkey, browned slightly, instead of chicken.

Butter a 13"x9"x2" baking pan. Cut 6 slices of bread into cubes. Place in bottom of buttered pan. Combine the chicken, onion, celery, mayonnaise, salt and pepper. Spread this over the bread in pan. Take the other 6 slices of bread and cube them, placing them over the chicken mixture.

Combine the milk and eggs; beat slightly and pour over the ingredients in pan. Refrigerate overnight.

One hour before baking remove from the refrigerator. Heat oven to 325 degrees. Bake for 30 minutes. Remove from oven.

Spread mushroom soup (undiluted) over casserole. Return to the oven and bake 1 hour longer. The last 20 minutes sprinkle the grated cheese over the top.