6 slices white bread
4 c. cooked chicken, bite-size
8 oz. mushrooms, sliced
2 tbsp. butter
1 (8 oz.) can water chestnuts, chopped
1/2 c. mayonnaise
6 oz. sliced Monterey Jack cheese
4 oz. sliced American cheese
3 eggs, beaten
1 1/2 c. milk
1 can mushroom soup
1 can cream of chicken soup
1/4 c. butter
2/3 c. dry bread crumbs

Butter a 9 x 13 inch pan. Line with bread slices. Sprinkle chicken over bread. In saucepan, saute mushrooms in 2 tablespoons butter. Remove with slotted spoon and spread evenly over chicken. Combine water chestnuts and mayonnaise; spoon over mushrooms. Top with cheese. Combine eggs and milk. Pour over dish. Mix soups and layer over cheese. Combine the butter (melted) and dry crumbs and sprinkle over all. Chill 3 to 24 hours. Bake 1 1/4 hours at 350 degrees.