Source:

Carole Ann

Serves/Makes:6 or more

Ingredients

• 10 slices white bread, crust removed
• 2 cups (475 ml) chopped, cooked chicken
• 1 cup (225 ml) celery, sliced thin
• 2 cups (475 ml) shredded cheddar cheese
• 1 cup (225 ml) mayonnaise
• 2 eggs, slightly beaten
• 1/2 tsp (2 ml). salt
• 1/2 tsp (2 ml). poultry seasoning
• 1-1/2 cups (350 ml) milk

Preparation

• Trim crust from bread, reserving crust.
• Cut bread slices diagionally into triangles.
• Cut reserved crust into cubes.
• Combine bread cubes, chicken, celery and 1-3/4 cups (425 ml) cheese.
• Mix well.
• Spoon into 9 x 13 inch baking dish.
• Arrange bread triangles over chicken mixture.
• Combine mayonnaise, eggs, and seasonings; mix well.
• Gradually add milk, mixing until blended.
• Pour over bread.
• Sprinkle with remaining cheese.
• Cover and refrigerate several hours, or overnight.
• Bake uncovered at 375 degrees (200 C.) for 30 minutes.
• MAKE SURE you place the casserole dish in COLD oven and let warm with oven.

Comments

This dish is best when allowed to sit overnight before baking. Happy Eating!