6 slices day-old bread
4 oz. sharp processed american cheese, shredded (1 C.)
1-1/2 C. diced, cooked chicken
1 (10-1/2 oz) can condensed cream of chicken soup
2 beaten eggs
1 C. milk
2 Tbsp. finely chopped onion
1/4 C. fine dry bread crumbs
2 T. butter or margarine, melted
1/4 tsp. paprika
1. Trim crusts from bread slices; cut in half diagonally. Arrange half the bread triangles in the bottom of a 8-inch square baking dish. Sprinkly with shredded cheese. Top with chicken and remaining bread triangles. Combine soup and eggs; stir in milk and onion. Pour soup mixture over casserole. Cover; chill 6-24 hours.
2. Combine remaining ingredients. Sprinkle over casserole. Bake at 325 degrees till set, about 1 hour. Let stand 10 minutes before serving.