8 slices Pepperidge Farms white bread, crust removed
5 c. diced chicken, cooked
1 (8 oz.) can mushrooms, drained
1/4 c. butter
2 (5 oz.) cans water chestnuts, sliced & drained
1/2 c. Hellmans mayonnaise
1 (8 oz.) pack of Kraft Swiss cheese, not aged
4 eggs, well beaten
2 c. milk
1 tsp. salt
2 cans soup - 1 mushroom & 1 celery
1 (2 oz.) jar pimentos, drained & chopped
1 c. buttered coarse bread crumbs, use bread crusts

Line 13 x 9 x 2 inch buttered baking pan with bread slices (may use slightly larger pan). Cover with diced chicken. Top with mushrooms and water chestnuts. Spoon over melted butter. Dot with mayonnaise and top with cheese slices.

Combine eggs, milk and salt, pour over. Mix soups and pimento, spoon over all. Cover with foil and store in refrigerator overnight. Bake at 350 degrees for 1 1/2 hours. Add bread crumbs last 15 minutes. NOTE: If using a 13 x 9 x 2 inch pan use foil under pan.