Chicken Casserole

• 9 slices bread
• 4 c. cooked chicken
• 4 oz. mushrooms
• 1 c. water chestnuts, drained and sliced
• mayonnaise (thin layer)
• 1 pkg. sliced American cheese
• 4 eggs, beaten
• 2 c. milk
• 1 tsp. salt
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1 (2 oz.) jar pimentos
• 2 c. buttered bread crumbs

1. Line 9 x 13-inch pan with bread.
2. Top with chicken, then combine mushrooms and water chestnuts.
3. Pour over chicken; cover all with thin layer of mayonnaise.
4. Top with diced cheese.
5. Blend milk, eggs and salt; pour over cheese.
6. Mix soups and pimentos; spoon over all.
7. Cover with foil and refrigerate overnight.
8. When ready to bake, bake at 350u0b0 for 1 1/4 hours.
9. Sprinkle crumbs on top and bake for 15 minutes more.

bread, chicken, mushrooms, water chestnuts, mayonnaise, american cheese, eggs, milk, salt, cream of mushroom soup, cream of celery soup, pimentos, buttered bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=328088 (may not work)