Company Chicken Casserole

• 6 slices bread, crusts removed
• 4 cups cubed cooked chicken
• 1/2 pound fresh mushrooms, sliced
• 6 tablespoons butter, divided
• 1 can (8 ounces) water chestnuts, drained and chopped
• 1/2 cup mayonnaise
• 6 slices Monterey Jack cheese
• 4 slices process American cheese
• 3 eggs
• 1-1/2 cups milk
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 2/3 cup dry bread crumbs

1. Place bread in a greased 13-in. x 9-in. baking dish. Top with chicken. In a skillet, saute mushrooms in 2 tablespoons butter until tender.
2. Using a slotted spoon, place mushrooms over chicken. Combine water chestnuts and mayonnaise; spoon over mushrooms. Top with cheeses. Beat eggs and milk; pour over cheese. Combine soups; spread over top. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350u0b0 for 1 hour. Melt remaining butter; toss with bread crumbs. Sprinkle over the casserole; bake 10 minutes longer.

bread, chicken, mushrooms, butter, water chestnuts, mayonnaise, cheese, american cheese, eggs, milk, condensed cream, condensed cream, bread crumbs

Taken from www.tasteofhome.com/recipes/company-chicken-casserole/ (may not work)