Overnight Chicken Casserole

• 8 slices bread, crust removed, cubed, lightly toasted in oven
• 2 or 3 c. cooked chicken or turkey
• 1/2 c. mayonnaise
• 1 can mushroom soup (undiluted) (do not mix soup with other ingredients)
• 1 c. chopped onion
• 1 small jar red pimento, chopped
• 1 c. chopped celery
• 1/2 c. green pepper, chopped
• 4 eggs, beaten
• 3 c. milk
• 1 c. grated cheese for topping

1. Place 1/2 the bread cubes on the bottom of a greased 9 x 13-inch glass baking dish.
2. Layer meat and vegetables over top. Cover with rest of bread cubes.
3. Beat together eggs, milk and mayonnaise.
4. Pour over layered ingredients.
5. Cover.
6. Leave in refrigerator overnight.
7. Bake at 325u0b0 for 15 minutes uncovered, then spread soup over top.
8. Bake 45 minutes more.
9. Sprinkle cheese over top and bake 15 minutes longer.
10. Serves 12.

bread, chicken, mayonnaise, mushroom soup, onion, red pimento, celery, green pepper, eggs, milk, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=251403 (may not work)