9 slices white bread, crusts removed
4 c. diced cooked chicken
1/2 lb. fresh mushrooms, sliced
1/4 c. butter
1 (8 oz.) water chestnuts, drained & sliced
1/2 c. Hellmann's mayonnaise
9 slices processed sharp cheddar
4 eggs, well beaten
1 c. milk
1 tsp. salt
2 cans (1 mushroom, 1 celery) undiluted
1 (2 oz.) jar pimento, chopped
2 c. buttered coarse bread crumbs

Line buttered 9 x 13 inch pan with bread (bottom and sides). Top with chicken. Cook mushrooms in butter for 5 minutes. Spoon over chicken with water chestnuts. Dot with mayonnaise. Top with cheese.

Combine eggs, milk and salt; pour over chicken. Mix soup and pimento and spoon over all. Cover with foil and refrigerate overnight. Bake in oven at 350 degrees for 1 1/2 hours. Sprinkle bread crumbs over top 15 minutes before removing from oven.