9 slices bread (crusts removed)
4 c. diced chicken
1/2 lb. mushrooms, sauteed in 1/4 c. butter (or canned mushrooms)
1/2 c. mayonnaise
9 slices processed sharp cheese or 2 (4 oz.) shredded cheddar
4 eggs, well beaten
2 c. milk
1/2 tsp. salt
1 can cream of mushroom soup
1 can cream of celery soup (both undiluted)

Butter bread crumbs. Line large flat buttered pan with bread, top with chicken. Spoon over it mushrooms and chestnuts. Dot with mayonnaise, top with cheese. Combine eggs, milk, salt and pour over cheese. Mix soups and spoon over all. Cover with foil and refrigerate overnight. Bake 1 hour at 350 degrees. Sprinkle with crumbs last 15 minutes of baking and brown. The recipe is flexible. Use as many slices of bread as you need to fill bottom of pan. Serves 14 to 16.