9 slices white bread, crusts off
4 c. cooked chicken, diced
1 (9 oz.) mushroom slices, drained
1/4 c. butter
1 (8 oz.) can water chestnuts, sliced
1/2 c. mayonnaise
9 slices sharp cheese
4 eggs, well beaten
2 c. milk
1 tsp. salt
1 can mushroom soup
1 can celery soup

Line pan with bread. Top with chicken. Cook mushrooms in butter for 5 minutes. Spoon over chicken. Then layer chestnuts, dot with mayonnaise. Top with cheese. Combine egg, milk, salt and pour over all. Mix soup with chopped pimento, spoon over all. Cover with foil, store in refrigerator at least overnight. Bake at 350 degrees 1 1/2 hours. Sprinkle bread crumbs over top during last 15 minutes of cooking.