Used at St. Luke’s UMC Market Square Bazaar.

4 C. cooked chicken
1/2 C. green or red sweet peppers (red give nice color)
1/2 c. celery, chopped
1/2 C. onion, chopped, or 2 tsp. minced onion
4 eggs, beaten
1 C. mayonnaise (not salad dressing)
1 C. milk
1/2 C. chicken broth
1 can cream of mushroom soup
1 C. Cheddar cheese, grated
6 to 8 thin slices of white bread

Remove crust from bread. Spread the crusts on a cookie sheet and dry in a very low oven. Butter one side of the bread and place buttered-side down in a buttered 9×13″ pan. Cover with chicken and vegetables. Combine mayonnaise, eggs, soup and milk and pour over the ingredients in the pan. Cover with the bread crusts, which have been crumbled. Sprinkle on the cheese. Cover with plastic wrap and refrigerate overnight. Bake at 350º for 1 hour.

Author:       Categories: Casseroles, Chicken, Cookbook, Main Dishes

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