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6 to 8 slices white bread, crusts
removed
3 cups cut-up, cooked chicken
1/2 cup mayonnaise
1/4 cup green peppers, diced
1 medium onion, diced
1/2 cup chopped celery
Salt and pepper to taste
1½ cups Longmont Dairy milk
2 eggs
1 can cream of mushroom soup
1 cup sharp Cheddar
cheese, grated
Cube bread and sprinkle
over bottom of 9x13 inch baking dish, reserving 1/3 of
the cubes for top. Mix chicken, mayonnaise, peppers,
onion, celery, and seasonings and put over bread. Top
with remaining bread cubes. Mix together milk and eggs.
Pour over mixture, cover and put in refrigerator
overnight. Before cooking, pour undiluted mushroom soup
over the top. Bake, covered , at 325° for 40 minutes.
Sprinkle with cheese; bake 20 minutes more, uncovered.
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