|White bread slice||24|
|Diced cooked chicken||8 Cup (128 tbs) (three 3-pound chickens)|
|Onions||2 Large, chopped for 2 cups|
|Green pepper||1 Large, chopped for 1 cups|
|Finely chopped celery||2 Cup (32 tbs)|
|Mayonnaise||2 Cup (32 tbs)|
|Eggs||6 , slightly beaten|
|Milk||6 Cup (96 tbs)|
|Condensed cream of mushroom soup||4 Can (40 oz)|
|Shredded sharp process cheese||2 Cup (32 tbs)|
Dry out bread slightly in oven.
Butter 8 slices; cut in 1/2-inch cubes; set aside.
Cut remaining bread in 1-inch cubes; place half of unbuttered cubes in bottom of two un-greased 13 x 9 x 2-inch pans.
Combine next 7 ingredients; spoon over bread cubes.
Sprinkle remaining unbuttered cubes over chicken mixture.
Combine eggs and milk; pour over all.
Cover and chill 1 hour or overnight.
Spoon soup over top.
Sprinkle with buttered cubes.
Bake at 325° for 50 to 60 minutes or till set.
Sprinkle cheese over top last few minutes of baking.