Overnight Chicken Casserole

• 9 slices white bread, crusts removed
• 4 chicken breasts, cooked and cubed
• 1 c. mushrooms, sliced
• 1 (2 oz.) jar pimento
• 1 (8 oz.) can water chestnuts, sliced
• 1 (10 3/4 oz.) can celery soup
• 1 (10 3/4 oz.) can mushroom soup
• 1/2 c. mayonnaise
• 4 eggs, beaten
• 2 c. milk
• 6 oz. Cheddar cheese, sliced
• 2 c. Pepperidge Farm stuffing
• 1/2 c. butter, melted

1. Grease a 9 x 13-inch pan and line with bread.
2. Cover with layers of chicken, mushrooms, pimento and water chestnuts.
3. Mix together soups and mayonnaise and pour over casserole.
4. Mix eggs and milk.
5. Pour over soup mixture.
6. Cover with sliced cheese. Refrigerate overnight.

white bread, chicken breasts, mushrooms, pimento, water chestnuts, celery soup, mushroom soup, mayonnaise, eggs, milk, cheddar cheese, stuffing, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=190451 (may not work)