Butter 8 slices of the bread and cut in 1 inch cubes. Cut remaining bread in 1 inch cubes and place 1/2 of them in bottom of two 9x13 inch pans. Mix the next seven ingredients and spoon over bread cubes in pans. Sprinkle the remaining un-buttered bread cubes over the chicken mixture in pans. Mix the eggs and milk and pour over all. Cover and chill 1 hour or overnight. Spoon soup over top and cover with the remaining buttered bread cubes. Sprinkle shredded cheese over top. Bake at 325 degrees F for 50-60 minutes.
By Robin from Washington, IA
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