6 slices white bread
4 c. cooked chicken, cut into bite size pieces
8 oz. mushrooms, sliced
2 tbsp. butter
1 (8 oz.) can water chestnuts, drained and chopped
1/2 c. mayonnaise or salad dressing
6 oz. sliced Monterey Jack cheese
4 oz. American cheese, sliced
3 eggs, beaten
1 1/2 c. milk
1 (10 3/4 oz.) can condensed cream of chicken soup
1/4 c. butter, melted
2/3 c. fine dry bread crumbs

Butter a 13x9x2 inch baking dish or pan. Line with bread slices. Sprinkle chicken over bread. In saucepan, cook mushrooms in 2 tbsp. butter. Using a slotted spoon, spoon over chicken in baking dish. Combine water chestnuts and mayonnaise, spoon over mushrooms. Top with cheeses. Combine egg and milk, pour into dish. Combine soups, spread over cheese. Cover, chill 3 to 24 hours. Bake, uncovered in 350 degree oven for 1 1/4 hours. Combine melted butter and crumbs. Sprinkle over casserole. Bake 10 minutes. Serves 10 to 12.

NOTE: This just fits in the baking dish, so don't be generous with ingredients.