9 slices white bread, remove crust
4 c. diced, cooked chicken
1/2 lb. fresh mushrooms
1/2 c. butter
1/2 c. mayonnaise
2 cans mushroom soup
2 c. buttered bread crumbs
9 slices processed sharp cheese
4 well beaten eggs
2 c. milk
1 tsp. salt
6 oz. can water chestnuts

Butter 9"x13"x2" baking dish. Line with bread. Top with chicken. Cook mushrooms with butter for 5 minutes. Spoon over cooked chicken with water chestnuts. Dot with mayo and top with cheese. Combine eggs, milk and salt and pour over chicken. Mix soups and spoon over all. Cover and store overnight in refrigerator. Bake at 350 degrees for 1 1/2 hours. Sprinkle crumbs on top, last 15 minutes. Serves 12.