Chicken Broccoli Classic

• 12 slices white bread, crust removed
• 4 c. cooked chicken, diced
• 1 (8 oz.) can sliced, drained mushrooms
• 1 (8 oz.) can water chestnuts, sliced
• 1 (10 oz.) pkg. frozen chopped broccoli, cooked
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1/2 c. mayonnaise
• 1 (2 oz.) jar chopped pimentos
• 8 to 10 slices sharp Cheddar cheese
• 1 (6 oz.) pkg. seasoned stuffing mix
• melted butter
• 4 eggs
• 2 c. milk
• 1/2 tsp. salt

1. In a 9 x 13-inch greased baking dish arrange a layer of bread, chicken, mushrooms, water chestnuts and broccoli.
2. Dot with butter, combine soups and mayonnaise.
3. Pour over layers.
4. Add pimento and cheese to casserole.
5. Mix eggs, milk, salt and pepper; pour over all.
6. Refrigerate overnight.
7. Bake at 350u0b0 for 1 hour and 20 minutes.
8. Remove from oven.
9. Combine stuffing mix and enough butter to moisten.
10. Spread over casserole.
11. Return to oven to brown topping.

white bread, chicken, mushrooms, water chestnuts, broccoli, cream of mushroom soup, cream of celery soup, mayonnaise, pimentos, cheddar cheese, seasoned stuffing mix, butter, eggs, milk, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=548435 (may not work)