Easy - do ahead. Stores well. I have used the boneless frozen turkey after roasting but the fresh cooked chicken or turkey breasts are best. This is a good dish for a large number of guests when at a buffet and have to balance food on their laps.

22 slices white bread, crust removed
8 c. cooked chicken breasts (8 double) or leftover chicken or turkey
1 lb. mushrooms or 2 (8 oz.) cans
1/4 c. butter
2 (8 oz.) cans water chestnuts, drained, sliced thin
1 c. mayonnaise (preferably Hellmann's)
8 eggs, well beaten
4 c. milk
2 tsp. salt, less if chicken is salted
2 (10 3/4 oz.) cans cream of mushroom soup
2 (10 3/4 oz.) cans cream of celery soup
2 (2 oz.) jars pimentos, chopped
4 c. Pepperidge Farm dressing
Butter
20-22 slices sharp cheese, Old English or other

Line a deep buttered pan with bread (pan should be at least 11 x 17 inches or make in two smaller pans). Spread the chicken in good sized pieces over the bread, then the chestnuts and then the mushrooms. Dot with mayonnaise. Combine soups and pour over. Spread pimento and top with cheese. Mix eggs, milk and salt. Pour over mixture. You will think you have too much liquid but try to use it all. It takes a little time for it to soak around the cheese and bread.

Place in refrigerator at least 4 hours, but it is better left overnight. Bake covered at 350 degrees for 1 hour. Saute Pepperidge Farm dressing in butter. Sprinkle over casserole and bake uncovered an additional 1/2 hour. Total baking time is 1 1/2 hours.

Makes 25 servings.