Chicken Casserole

• 8 slices bread, cubed
• 2 c. cooked chicken
• 1/2 c. chopped onion
• 1/2 c. chopped green pepper
• 1/2 c. chopped celery
• 1/2 c. mayonnaise
• 3/4 tsp. salt
• black pepper
• 2 eggs, slightly beaten
• 1 1/2 c. milk
• 4 Tbsp. melted oleo
• 1 can cream of chicken soup
• 1 c. crushed cornflakes
• shredded cheese

1. Place bread in casserole dish.
2. Mix chicken, vegetables, mayonnaise, salt and pepper; spread over bread.
3. Mix eggs, milk and oleo.
4. Pour over chicken mixture.
5. Cover and refrigerate overnight. Take out to bake. Spread the chicken soup over top, then top with the cornflakes.
6. Bake at 350u0b0 for 40 minutes. Remove from oven and top with shredded cheese.
7. Bake 10 minutes longer.

bread, chicken, onion, green pepper, celery, mayonnaise, salt, black pepper, eggs, milk, oleo, cream of chicken soup, cornflakes, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731289 (may not work)