2 c. cooked cubed chicken
1 bell pepper
1 med. onion
4 tbsp. butter
4 eggs
3/4 c. shredded Cheddar cheese
10 slices bread (4 of them cubed)
1 c. celery (chop all fine)
1/2 c. mayonnaise
3 c. milk
1 can mushroom soup

Spread bread cubes in bottom of 11x13 pan. Put cubed chicken on top of that. Saute vegetables in butter and put on top of chicken. Spread mayonnaise over vegetables. Place six slices of bread (with crusts removed) on top. Beat eggs, add milk and pour over bread. Refrigerate overnight or 8 to 10 hours.

Bake 15 minutes at 325 degrees, remove from oven, spread undiluted soup over the top and sprinkle cheese and paprika generously. Bake 45 minutes at 350 degrees. Should stand for a few minutes before serving.