Nine Layer Casserole

• 6 slices white bread
• 4 cups cooked chicken, cut into bite-size pieces
• 1 (10 ounce) can sliced mushrooms, drained (or to taste)
• 12 cup canned water chestnut, drained and coarsly chopped (or use one small can)
• 1 cup mayonnaise
• 1 cup monterey jack cheese, shredded
• 1 cup Velveeta cheese, cubed small
• 1 12 cups half-and-half or 1 12 cups milk
• 5 -6 large eggs
• 12 teaspoon seasoning salt (or to taste)
• 1 teaspoon ground black pepper
• 1 (10 1/2 ounce) can cream of mushroom soup, undiluted
• 1 (10 1/2 ounce) can cream of chicken soup, undiluted
• 14 cup butter, melted
• 1 12 cups breadcrumbs

1. Butter a 13 x 9-inch baking dish.
2. Line bottom of pan with bread slices; sprinkle cooked chicken over bread slices.
3. Sprinkle canned drained mushrooms over chicken.
4. Combine water chestnuts and mayo; spoon over mushrooms, then sprinkle with both cheeses.
5. Combine eggs, milk, seasoned salt and black pepper until well combined, then pour over cheese.
6. In a bowl mix the two soups until well combined drizzle over the top of the cheeses.
7. Cover, and chill 3-24 hours to let flavours blend.
8. Remove from fridge; mix breadcrumbs with melted butter, sprinkle over casserole.
9. Bake at 350 degrees F uncovered for 1 hour or more until hot and bubbly.
10. If desied you may sprinkle grated cheese on top the last few minutes of baking, this is optional.

white bread, chicken, mushrooms, water, mayonnaise, cheese, velveeta cheese, milk, eggs, salt, ground black pepper, cream of mushroom soup, cream of chicken soup, butter, breadcrumbs

Taken from www.food.com/recipe/nine-layer-casserole-72749 (may not work)