PIEDMONT CHURCH CHICKEN CASSEROLE

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12 slices buttered bread with
crust removed
2 c. chicken, diced
1 c. diced celery
1 c. onion, chopped
1 (4 oz.) can mushroom stems
and pieces
2 c. milk
1 c. mayonnaise
4 eggs, beaten
2 (10 1/2 oz.) cans cream of
chicken soup
1 c. grated Cheddar cheese

Dice bread. Saute onion and celery; add chicken and
mushrooms. Spread 1/2 bread on 9 x 13-inch casserole dish.
Put chicken mixture over bread, then remaining bread cubes on
top. Mix milk, mayonnaise and beaten eggs; pour over whole
casserole. Let set overnight in refrigerator. When ready to
bake, cover with cream of chicken soup. Bake at 350 degrees for 45
minutes. Sprinkle with cheese; put back in oven to melt
cheese.

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