OVERNIGHT POULTRY CASSEROLE

10 slices white or multi-grain bread, buttered on both sides

2 to 3 cups cut up cooked chicken

1 cup diced celery

1 small onion, chopped fine

1 4-ounce can mushroom stems and pieces, drained

4 eggs, beaten

1 cup Hellmann’s Light Mayonnaise

2 cups milk

1 can cream of chicken or mushroom soup

1 cup reduced fat shredded sharp Cheddar cheese

Arrange 5 slices bread in bottom of 9x13-inch glass dish. Mix chicken, celery, onion and mushrooms and sprinkle over bread. Top with remaining 5 bread slices. Mix eggs, mayonnaise and milk until smooth; pour mixture over bread. Cover and refrigerate overnight. Before baking, spread mushroom soup over top and cover with Cheddar cheese. Bake in preheated 325oF oven for 1 hour. Recipe makes 8 to 10 servings.