Chicken Casserole

• 8 slices or heels of bread
• 2 c. diced, cooked chicken
• 1 small onion, chopped
• 1/2 c. chopped celery
• 1/2 c. mayonnaise
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 eggs
• 1 1/2 c. milk
• 1 can condensed cream of chicken soup
• 1/4 lb. American cheese, shredded (1 c.)

1. Cube 2 slices of bread; place in a greased 11 x 7-inch baking dish.
2. Combine chicken, onion, celery, mayonnaise, salt and pepper in a medium size bowl; spoon over cubed bread.
3. Top with remaining bread slices.
4. Beat eggs lightly with milk in a small bowl; pour over chicken and bread.
5. Cover; refrigerate 4 hours or overnight. Spoon soup evenly over bread; sprinkle with cheese.
6. Cover.
7. Bake at 325u0b0 for 1 hour.
8. Let stand, covered, for 5 minutes before serving.

heels, chicken, onion, celery, mayonnaise, salt, pepper, eggs, milk, condensed cream, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=171636 (may not work)