9 sliced white bread, crusts removed
4 c. diced, cooked chicken
1/2 lb. fresh or canned mushrooms, drained and sliced
1 can water chestnuts, sliced
1/2 c. mayonnaise
1/2 lb. shredded cheddar
4 eggs, well beaten
2 c. milk
1 tsp. salt
1 lg. jar pimento
1 can mushroom soup
1 can celery soup
Buttered bread crumbs for topping, or seasoned croutons

Butter a 13 x 9 inch pan. Line the bottom with the bread. Top with chicken. Cook mushrooms in butter for 5 minutes. Spoon mushrooms and water chestnuts over chicken. Combine mayonnaise, soups, and pimento. Pour over mushrooms and water chestnuts. Top with cheese. Combine eggs, milk, and salt. Pour over chicken. Refrigerate overnight, covered. Bake at 350 degrees for 1 1/4 hours, covered. Uncover, and top with croutons and bake 15 minutes longer.