Chicken Souffl Sandwich

• 9 slices white bread, crust removed
• 1/4 c. butter
• 4 c. cooked chicken, diced
• 2 (8 oz.) jars sliced mushrooms, drained
• 1 (8 oz.) can sliced water chestnuts, drained
• 1/2 c. mayonnaise
• 9 slices sharp cheese
• 4 eggs, beaten
• 2 c. milk
• 1 tsp. salt
• 1 (2 oz.) jar diced pimento, drained
• 1 can cream of celery soup (undiluted)
• 1 can cream of mushroom soup (undiluted)
• 1 1/2 c. buttered bread crumbs

1. Line a large (9 x 13-inch) flat buttered baking pan with slices of bread. Top with chicken. Place mushrooms and water chestnuts on top of chicken. Dot with mayonnaise and top with cheese. Beat eggs, milk and salt together. Pour over chicken. Mix pimento and soups and spoon over all. (DO NOT DILUTE SOUPS WITH WATER.) Cover with aluminum foil and store in refrigerator overnight.

white bread, butter, chicken, mushrooms, water chestnuts, mayonnaise, cheese, eggs, milk, salt, pimento, cream of celery soup, cream of mushroom soup, buttered bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53707 (may not work)