6-8 slices of white bread crusts removed
4 c. cooked chicken or turkey, diced
1/2 lb. fresh mushrooms, sliced
2 tbsp. butter
1 (8 oz.) can water chestnuts, drained and sliced
1/2 c. mayonnaise
9 slices sharp cheese
4 eggs, well beaten
2 c. milk
1/2 tsp. salt
1 (2 oz.) jar chopped pimento
1 can cream of celery soup
1 can cream of mushroom soup

Line 13 x 9 inch well greased baking dish with bread. Top with chicken. Cook mushrooms in butter 5 minutes. Spoon over chicken with water chestnuts. Dot with mayonnaise and top with cheese. Beat eggs, milk, and salt and pour over chicken.

Mix soups and pimento and spoon over all. Cover with foil and refrigerate overnight. Take foil off and bake at 350 degrees for 1 1/2 hours. Let it sit for 5 minutes after taking it out of the oven before cutting and serving.