Chicken Crouton Hot Dish-Earlene

Butter a 9x13 inch pan. Cover bottom with half of 14 or 16 ounce package Catherine Clarks sage and onion croutons.

Mix the following:

4 cups cooked chicken or turkey, cut up

1/2 cup green pepper

1/3 cup onion, chopped

1 1/2 cups chopped celery

1/2 cup slivered almonds

1/4 cup mayonnaise

Spread this mixture over croutons, then cover with the rest of croutons. Beat 3 eggs and 2 cups milk. Pour over mixture. Cover with foil and chill overnight. Before baking, spoon 2 cans cream of mushroom soup over all. Bake at 325 degrees for 1 to 1 1/2 hours.