9 slices white bread (crusts removed)
4 c. cooked chicken, diced
8 oz. mushrooms, sliced
1/4 c. butter
1 (8 oz.) can water chestnuts, drained & sliced
1/2 c. mayonnaise
8 oz. sharp cheese, sliced
4 eggs, well beaten
2 c. milk
1 tsp. salt
1 (2 oz.) jar pimento, drained & chopped
1 can cream of celery soup
1 can cream of mushroom soup
1 c. buttered bread crumbs

Heat oven to 350 degrees. Line a 9 x 13 x 2 1/2 inch metal pan (glass pan not deep enough) with bread. Top with chicken. Saute mushrooms in butter for 5 minutes. Spoon mushrooms and water chestnuts over chicken. Dot with mayonnaise and top with cheese. Beat eggs, milk and salt and pour over chicken. Mix soups and pimento and spoon over all. Cover with foil and store in refrigerator overnight. Bake for 1 hour and 45 minutes on high rack. Sprinkle bread crumbs on top for last 15 minutes of baking.