Chicken Casserole For A Crowd

• 22 slices white bread
• 8 c. cooked chicken
• 1 can mushrooms
• 2 (3 oz.) cans water chestnuts
• 1 c. mayonnaise
• 2 (2 oz.) cans chopped pimento
• 2 c. sharp cheese
• 8 eggs, well beaten
• 4 c. milk
• 2 tsp. salt
• 2 cans cream of chicken soup
• 4 c. Pepperidge dressing mix

1. Line two baking dishes with butter and bread.
2. Spread chicken over bread.
3. Cut up chestnuts and mushrooms.
4. Dot with mayonnaise. Combine soups.
5. Add pimento and top with cheese.
6. Mix eggs, milk and salt.
7. Pour over mixture.
8. Keep in refrigerator 4 hours.
9. Bake at 350u0b0 for 30 minutes.
10. Saute butter and bread crumbs until brown. Spread over mixture.
11. Bake for 15 more minutes.
12. Number of Servings:
13. 15.

white bread, chicken, mushrooms, water chestnuts, mayonnaise, pimento, sharp cheese, eggs, milk, salt, cream of chicken soup, dressing mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=607328 (may not work)