Chicken Sparta

• 1/4 c. butter
• 1/2 lb. sliced mushrooms
• 9 slices bread
• 4 c. diced, cooked chicken
• 1 (8 oz.) can water chestnuts, sliced
• 9 slices sharp process cheese
• 4 large eggs, well beaten
• 2 c. whole milk
• 1 tsp. salt
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• buttered bread crumbs (optional)

1. Melt butter in saucepan.
2. Saute fresh mushrooms in butter for 3 to 4 minutes.
3. Remove crusts from bread and line shallow buttered 9 x 13-inch pan with bread.
4. Top with chicken.
5. You can add 1/2 cup olive slices here, if desired.
6. Top with cheese. Combine eggs, milk and salt in small bowl.
7. Pour over cheese. Combine soups; spread over top.
8. Cover with foil and refrigerate overnight.
9. Next morning, bake at 350u0b0 for 45 minutes.
10. Sprinkle buttered bread crumbs over top and bake 15 minutes longer or until nicely browned.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=526153 (may not work)