9 slices white bread
4 c. cooked, chicken, deboned and cut in small pieces
8 oz. mushrooms
1/2 c. butter
1 can water chestnuts, sliced
1/2 c. mayonnaise
9 slices American cheese
4 eggs
1 can each cream of mushroom (cream of celery soup)
2 c. milk
1 jar pimento (optional)

Grease (or spray with non stick cooking spray) 9 x 13 inch baking pan. Line pan with bread. Cover with chicken.

Saute mushrooms in butter. Spoon over chicken. Add layer of water chestnuts. Spread mayonnaise on top of this and cover with a layer of American cheese. In separate bowl, beat 4 eggs well. Add soups, and milk to eggs. A small jar of pimento may also be added. Mix well and pour over casserole. Refrigerate several hours or overnight. Bake 1 1/2 hours at 350 degrees. Remove from oven and let sit 10 to 15 minutes. Slice into squares and serve.