Chicken Casserole

• 8 slices day old bread, remove crust and save
• 4 c. chopped cooked chicken
• 1 jar sliced mushrooms
• 1 can water chestnuts, drained
• 4 eggs
• 2 c. milk
• 1/2 c. mayonnaise
• 1/2 tsp. salt
• 6 to 8 slices American cheese
• 1 can cream of celery soup
• 1 can cream of mushroom soup
• 2 Tbsp. oleo
• 2 oz. chopped pimentos, drained

1. Arrange bread in 13 x 9 x 2-inch baking dish.
2. Top with chicken; cover with mushrooms and chestnuts.
3. In bowl, beat eggs; blend in milk, mayonnaise and salt.
4. Pour over chicken.
5. Arrange chicken on top.
6. Add soups and pimentos.
7. Cover and refrigerate overnight.
8. Crumble bread crusts; toss with melted oleo.
9. Bake for 1 1/4 hours at 325u0b0.
10. Let stand 10 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=891858 (may not work)