4 c. diced cooked chicken or turkey
9 slices white bread (crusts removed)
1/2 lb. sliced fresh mushrooms
1 can sliced water chestnuts (8 oz.)
9 slices sharp processed cheese
4 eggs, well beaten
2 c. milk
1 tsp. salt
1 can undiluted mushroom soup
1 can undiluted celery soup
1 (2 oz.) jar pimentos, cut fine
1 c. buttered crumbs

Line a large flat buttered baking dish (a lasagna pan is good) with bread slices. Top with the chicken or turkey. Saute mushrooms in 1/4 cup butter until soft and spoon over the chicken. Add the chestnuts and dot with some mayonnaise. Top with the cheese slices.

Combine eggs, milk and salt and pour over the chicken. Mix the soups and pimento and spoon over the mixture in pan. Cover with foil and refrigerate overnight if desired. Otherwise bake at 350 degrees for 1 1/2 hours. Uncover, top with buttered crumbs and brown for 15 minutes. Serves 8-9.