2 cups cooked chicken cut up
16 slices bread- dice half into cubes
1/2 cup mayo
1 cup chopped celery
1 cup chopped green peppers
1/2 chopped onion
4 eggs
1 cup milk
1 cup grated Parmesan Cheese
1 can cream of mushroom or chicken soup
Grease a 13 by 9 pan. Spread bottom of pan with cubed bread. Combine chicken, veggies and mayo. Place on top over cubed bread. Arrange whole slices of bread over chicken mixture. Beat eggs and milk together and pour evenly on top of bread. Refrigerate overnite or at least three hours. Bake at 325 for 30 minutes. Sprinkle with cheese
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