St. Ann'S Summer Luncheon Turkey Or Chicken Casserole

• 6 slices white bread
• 6 Tbsp. mayonnaise or salad dressing
• 4 c. cooked turkey or chicken, cut in 1/2-inch cubes
• 1/2 lb. fresh mushrooms, sliced
• 2 Tbsp. butter or margarine
• 1 (8 1/2 oz.) can water chestnuts, drained and sliced
• 1 (8 oz.) pkg. sharp pasteurized process American cheese slices
• 1 c. milk
• 4 eggs
• 1 (10 1/2 oz.) can cream of mushroom soup
• 1 (10 1/2 oz.) can cream of celery soup
• 1/2 tsp. salt
• 1 (2 oz.) jar sliced pimientos, drained

1. Spread each slice of bread with 1 tablespoon mayonnaise. Arrange slices in well-buttered baking dish (13 x 9 x 2-inch). Cover with turkey or chicken.
2. Cook and stir mushrooms in butter until tender.
3. Add water chestnuts and heat through.
4. Sprinkle over turkey or chicken.
5. Cut cheese slices diagonally in half; arrange in 2 rows (points overlapping in same direction) on mushrooms and water chestnuts.

white bread, mayonnaise, chicken, fresh mushrooms, butter, water chestnuts, milk, eggs, cream of mushroom soup, cream of celery soup, salt, pimientos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=464352 (may not work)