Layered Chicken Casserole

• 1 chicken
• bread, very thinly sliced (Pepperidge Farms thin bread)
• 4 hard-boiled eggs, chopped
• 2 cans water chestnuts, sliced
• 2 cans cream of chicken soup
• 1 1/2 c. sweet milk
• 1 can pimentos, chopped
• 1 can sliced mushrooms
• slices of cheese

1. Boil chicken until tender and debone.
2. Cut into small pieces. In bottom of 3-quart casserole, place thin slices of bread.
3. Cover bread with diced chicken and sprinkle over the hard-cooked eggs. Sprinkle with pimentos and mushrooms.
4. Pour the milk over this. Place water chestnuts over top.
5. Cover entire mixture with the cheese slices.
6. Spread the chicken soup over top.
7. Cover with plastic wrap and refrigerate overnight.
8. Before using, take out of refrigerator and allow to reach room temperature.
9. Remove plastic wrap.
10. Bake 1 hour at 350u0b0.
11. Sprinkle top with bread crumbs and toast until slightly brown.
12. Serves 10 to 12.

chicken, bread, eggs, water chestnuts, cream of chicken soup, sweet milk, pimentos, mushrooms, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=561890 (may not work)