Hot Chicken Salad

6 to 8 slices white bread, crusts removed
3 cups cut-up, cooked chicken
1/2 cup mayonnaise
1/4 cup green peppers, diced
1 medium onion, diced
1/2 cup chopped celery
Salt and pepper to taste
1 1/2 cups Longmont Dairy milk
2 eggs
1 can cream of mushroom soup
1 cup sharp Cheddar cheese, grated

Cube bread and sprinkle over bottom of 9 x 13 inch baking dish, reserving 1/3 of the cubes for top. Mix chicken, mayonnaise, peppers, onion, celery, and seasonings and put over bread. Top with remaining bread cubes. Mix together milk and eggs. Pour over mixture, cover and put in refrigerator overnight.

Before cooking, pour undiluted mushroom soup over the top. Bake, covered, at 325° for 40 minutes. Sprinkle with cheese; bake 20 minutes more, uncovered.