Lightly buttered sandwich bread slices (crusts removed)
6 qt. cubed cooked chicken
6 (10-3/4 oz.) cans Lo Salt cream of chicken soup
1 lb. fresh mushrooms, sliced
1/2 c. diced red pimiento
6 (10-3/4 oz.) cans mushroom soup
3 (8 oz.) cans water chestnuts, diced
3 c. mayonnaise
2 doz. eggs
1 tbsp. salt
3 qt. milk

Line two 12 x 20 x 2 stainless pans with lightly buttered sandwich bread slices (crusts removed). Mix chicken, cream of chicken soup, mushrooms, pimientos, mushroom soup, water chestnuts and mayonnaise; pour equally over layers of bread in each pan. This may be done a day ahead and refrigerated. When time to bake, beat eggs, salt and milk. Divide this mixture over top of chicken in pans. Bake 1-1/4 hours at 350 degrees until set.

Makes 48 servings.