4 c. diced cooked chicken (2 whole fryers)
8 slices white bread (cut crusts off) Enough to cover whole bottom of pan
1/2 lb. fresh mushrooms, sliced
1/4 c. butter
1 can water chestnuts, sliced
1/2 c. mayonnaise
8 slices sharp cheese (Cracker Barrel cut in pieces) enough to cover bottom of casserole
4 eggs, well blended
2 c. milk
1 tsp. salt
1 can mushroom soup
1 can celery soup
1 jar (2 oz.) size pimentos, cut fine
2 c. buttered bread crumbs, coarse

Line large flat buttered pan with bread. Top with chicken. Cook mushrooms in butter for 5 minutes. Pour over chicken. Add chestnuts dot with the mayonnaise. Cover with the cheese.

Combine eggs, milk, and salts. Pour over all. Mix soups and pimento together and spoon over mixture. Cover with foil and refrigerate overnight.

Bake at 350 degrees for 1 1/2 hours. Then uncover and sprinkle with buttered bread crumbs and bake for 15 minutes more.