1/2-1 lb. chicken, diced
1/2 c. diced celery
1 med. diced onion
1 sm. green pepper
1/2 tbsp. oil
6 slices day old bread
1 c. mayonnaise
2 beaten eggs
1/2 c. Cheddar cheese
1 1/2 c. chicken broth (or chicken bouillon)
Cream of mushroom soup

Saute celery, onion and pepper in oil until tender. Mix in diced chicken; brown slightly. Eggs, mayonnaise and chicken broth. Mix in large bowl. Place 3 slices shredded bread at bottom of the pan. Pour chicken, celery mixed onto bread. Pour mayonnaise and eggs mix onto top. Spoon cream of mushroom soup over. Top with bread and cheese. Bake at 350 degrees for 1 hour. Can be chilled overnight before baking.