9 slices day old bread crust, removed
4 c. diced cooked chicken
1/2 lb. fresh mushrooms, sliced
1 (8 oz.) can water chestnuts, sliced (or jicama)
1/2 c. mayonnaise
9 slices sharp cheese

Line buttered casserole with bread. Top with chicken, sauteed mushrooms, chestnuts and dot with mayonnaise and cheese slices, in that order.

4 eggs, beaten
2 c. milk
1 can mushroom soup
1 can cream of celery soup

Combine above 4 ingredients and pour over chicken layer in pan. Cover and store overnight in refrigerator. Bake at 350 degrees for 1 1/2 hours uncovered. Sprinkle 2 cups buttered bread crumbs and pimento on top and bake another 15-25 minutes.