Chicken Sandwich Casserole

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 9 x 13 inch 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 325F. Bake dish, covered, 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.

Makes 4 to 6 servings.