9 slices white bread (crust removed)
4 c. diced cooked chicken
1/2 lb. fresh mushrooms or 1 (4 oz.) jar
1 (8 oz.) can water chestnuts, drained and sliced
1/2 c. mayonnaise
9 slices processed sharp cheese
4 eggs beaten
2 cups milk
1 tsp. salt
2 cans soup (1 cr mushroom, 1 cr celery) undiluted
Parsley
Buttered bread crumbs

Line a greased 9 x 13 pan with bread. Top with chicken. For fresh mushrooms, cook in 1/4 cup melted butter for 5 minutes then spoon over chicken. If using canned mushrooms, drain and spoon over. Add water chestnuts. Dot with mayonnaise. Top with cheese cut in strips.

Combine milk and eggs, and pour over chicken. Mix soup and spoon over all. Sprinkle with parsley. Cover with foil and refrigerate overnight. Bake 1 1/2 hours at 350 degrees. Sprinkle crumbs on top during last 15 minutes.