1 to 10 slices bread, crust removed
4 c. cooked, diced chicken
1 (8 oz.) can drained and sliced water chestnuts
1 (8 oz.) can drained mushrooms
1 c. finely chopped celery
1/3 c. chopped onion
2 tbsp. lemon juice
1/2 c. mayonnaise
1 c. grated Cheddar cheese
4 eggs
2 c. chicken broth
1 tsp. salt
1 can cream of celery soup
1 can cream of mushroom soup
1/4 tsp. pepper

Line buttered 9 x 12 inch pan with bread slices. Mix chicken, water chestnuts, mushrooms, celery, onion, lemon juice, and mayonnaise together; spread over bread. Sprinkle with cheese. Repeat bread layer. Beat and pour over all the eggs, chicken broth, salt, soups, and pepper. Refrigerate overnight. Before baking, top with 3/4 cups buttered bread crumbs or during the last 15 minutes, sprinkle with rice cereal crumbs. Bake at 350 degrees for 1 1/2 to 2 hours. Serves 10 to 12.