12 slices Pepperidge Farm bread
12 slices sharp cheese
4 c. (or more) chicken, cooked, cut or shredded
1/2 lb. mushrooms, fresh or canned
1 (8 oz.) can sliced water chestnuts
1 (4 oz.) jar pimento, diced
1/2 c. bread crumbs
1 stick butter

SAUCE:

1 can cream of mushroom soup
1 can cream of celery soup
2 c. milk
1/2 c. mayonnaise
1 tsp. lemon juice
1 tsp. Worcestershire sauce
Salt to taste
Pepper to taste

Lightly grease a 9 x 13 inch baking dish. Mix together all ingredients for sauce. Place 1/2 the bread in bottom of casserole. Top with, in order, 1/2 the cheese, chicken, mushrooms, chestnuts, pimentos and sauce. Repeat another complete layer being certain to end with sauce. Cover with foil. Refrigerate overnight. Melt butter and mix with bread crumbs. When ready to serve cover top with bread crumb mixture. Bake at 350 degrees for 30 minutes or until bubbly. Serves 8 to 12.