4 c. cooked chicken, cut in sm. pieces
9 slices bread, cubed (without crusts)
1 c. mushrooms, drained or 1 1/2 c. fresh
1 can water chestnuts, drained and sliced
1/2 c. Hellmann's (use lite dressing)
1/4 c. butter
4 beaten eggs
2 c. milk
1 tsp. salt
9 slices cheese (American - can use lite cheese)
1 c. cream of mushroom soup
1 c. cream of celery soup

Spread bread cubes in greased 9 x 13 inch pan. Cover with chicken, mushrooms, water chestnuts, mayonnaise, and butter. Cover with cheese slices. Pour combined soups, beaten eggs, milk, and salt over. Cover with foil and refrigerate overnight. Bake 1 1/2 hours at 325 to 350 degrees. Uncover; sprinkle with buttered bread crumbs (can omit). Bake 20 minutes longer. Good for brunch.