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Chicken Sandwich Casserole Recipe
6 slices white bread
4 cooked, cubed chicken breasts
1/2 cup chopped celery
1/2 cup chopped onion
4 eggs, beaten
1 cup mayonnaise
2 cups milk
salt and pepper to taste
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded Cheddar cheese
Place 6 slices of the toasted bread in the bottom of a lightly greased 9x13" baking dish. Sprinkle the chicken, celery and onion on top of the bread, then cover with the other 6 slices of toasted bread. In a medium bowl mix together the beaten eggs, mayonnaise, milk and salt and pepper to taste. Pour this mixture over the sandwiches, then top with soup; cover baking dish and refrigerate overnight. Preheat oven to 325°F (165°C). Bake dish, covered, at 325°F (165°C) for 45 minutes; remove cover, sprinkle with cheese, and bake for another 30 minutes, uncovered. Remove from oven and let cool and set for 10 minutes before serving.
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