Chicken Casserole

• 9 slices thin sliced Pepperidge Farm bread
• 4 c. cooked chicken
• 1/2 c. mayonnaise
• 1 tsp. salt
• 2 c. milk
• 1 can mushroom soup
• 1 small jar pimento
• 1 pt. fresh mushrooms, sauteed in butter
• 1 c. water chestnuts, sliced
• 1 lb. shredded sharp Cheddar cheese
• 4 eggs, beaten
• 1 can cream of celery soup
• 1 c. buttered bread crumbs

1. Line a 9 x 13-inch pan with bread slices after buttering. Spread with cooked chicken, mushrooms and chestnuts.
2. Mix mayonnaise and cheese.
3. Spread on top of chicken in pan.
4. Combine eggs, milk and salt; pour over all.
5. Mix soups and pimento plus 1/4 cup milk and spread over all.
6. Cover and refrigerate overnight.
7. Cook at 350u0b0 for 1 1/2 hours.
8. Top with crumbs the last 15 minutes.
9. Let stand 10 minutes before eating.

thin, chicken, mayonnaise, salt, milk, mushroom soup, pimento, fresh mushrooms, water chestnuts, shredded sharp cheddar cheese, eggs, cream of celery soup, buttered bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=921302 (may not work)