Upper Crust Chicken

• 10 white bread slices (day-old)
• 2 c. chopped cooked chicken
• 1 c. celery slices
• 2 c. (8 oz.) shredded Kraft sharp natural Cheddar cheese
• 1 c. Kraft real mayonnaise
• 2 eggs, slightly beaten
• 1/2 tsp. salt
• 1/2 tsp. poultry seasoning
• 1 1/2 c. milk

1. Trim crust from bread, reserving crust.
2. Cut bread slices diagonally into quarters.
3. Cut reserved crust into cubes.
4. Combine bread cubes, chicken, celery and 1 3/4 cups cheese; mix well. Spoon into 11 3/4 x 7 1/2-inch baking dish.
5. Arrange bread quarters over chicken mixture.
6. Combine mayonnaise, egg and seasonings, mix well.
7. Gradually add milk, mixing until blended. Pour over bread.
8. Sprinkle with remaining cheese.
9. Cover. Refrigerate several hours or overnight.
10. Bake, uncovered, at 375u0b0 for 30 minutes.
11. Garnish with celery leaves, if desired.
12. Yields 8 servings.

bread, chicken, celery, cheddar cheese, mayonnaise, eggs, salt, poultry seasoning, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268132 (may not work)