10 slices bread, crusts removed and cubed
4 c. cooked chicken
1/2 lb. sauteed mushrooms
8 oz. can water chestnuts, drained
8 oz. shredded Cheddar cheese
1 1/2 tbsp. mayonnaise
1 can cream of mushroom soup, undiluted
1 can cream of celery soup, undiluted

Mix all above ingredients and place in greased 9 x 13 inch pan.

4 eggs
2 c. milk

Pour over casserole. Refrigerate four hours or overnight. Bake at 350 degrees for about one hour or until set.