Chicken Sandwich Casserole

12 slices white bread, lightly toasted

4 cups chopped cooked chicken breast

½ cup chopped celery

½ 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 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 325 degrees F (165 degrees C).

Bake dish, covered, at 325 degrees F (165 degrees 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.