8 slices bread, cubed
4 c. cooked chicken, cubed
1 c. mushrooms (drained)
5-8 oz. water chestnuts (drained)
2 tbsp. lemon juice
1 c. celery (diced)
1/3 c. onion (chopped)
1/2 c. salad dressing
2 oz. jar pimento

TOPPING:

1 c. grated cheese
4 beaten eggs
1 tsp. salt
2 c. chicken broth
1 c. cream of celery soup
1 can cream of mushroom soup

Put 2/3 of cubed bread in a 9x13 pan. Mix chicken, mushrooms, water chestnuts, celery, onion, lemon juice, pimento and salad dressing. Spread over bread. Put rest of bread over this. Cover with 1 cup grated cheese.

Pour over the topping mixture of beaten eggs, salt, chicken broth and celery soup. Refrigerate overnight. Spread mushroom soup over the hot dish. Bake at 350 degrees for 1 1/2 hours. Cut into portions and serve.

This is easy to serve and I make it the day before. It saves time on the day you have company.