Escalloped Chicken                   
Posted by: Tuddles Sun, 30 Jan 2005, at 3:13 p.m.

1 loaf cubed white bread
4 cups diced cooked chicken
1 cup diced celery
1/4 cup minced onion
1-1/2 cups salad dressing (like Miracle Whip)
1 can sliced water chestnuts
4 eggs
3 cups milk
2 cans cream of chicken soup
3/4 cup mayonnaise
Salt and pepper
Grated cheddar cheese (I used 2 cups)
Sliced almonds
Spray a 9- by 13-inch pan with nonstick spray. Place half of the bread cubes in bottom of pan. Mix together chicken, celery, onion, salad dressing and water chestnuts. Place on top of bread, then top with remainder of bread cubes. Mix together eggs, milk, salt and pepper and pour over all. Cover and let stand overnight in refrigerator. Bake covered at 375 degrees for about an hour. Remove cover. Mix together soup and mayonnaise and spread on top of chicken dish. Sprinkle cheese and almonds on top. Bake uncovered about 15 minutes. Serves 12 to 15.

Cook's note: The dish kept its rich taste and creamy texture even though I used low-fat salad dressing, soup, mayonnaise and cheese.