6 slices white bread
4 c. cooked chicken, cut into bite-size pieces
9 oz. mushroom, sliced
2 tbsp. butter
8 oz. can water chestnuts, drained and coarsely chopped
1/2 c. mayonnaise
6 oz. sliced Monterey Jack cheese
4 oz. sliced American cheese
3 eggs, beaten
1 1/2 c. milk
1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted
1/4 c. butter, melted
2/3 c. fine dry bread crumbs

Butter a 9x13x2 inch baking dish and line with bread slices. Sprinkle chicken over the bread and set aside.

In saucepan, cook mushrooms in 2 tablespoons butter. Using slotted spoon, spoon mushrooms over chicken in baking dish. Combine water chestnuts and mayonnaise and spoon over mushrooms. Top with cheeses.

Combine eggs and milk and pour into the dish. Combine soups together and spread over the cheese. Cover and chill 3 hours or overnight, if possible. Bake uncovered at 350 degrees for 1 1/4 hours.

Combine melted butter and crumbs together and mix well. Sprinkle over the casserole and bake 10 minutes more. Serves 10-12. This just fits the baking dish, so don't be generous with the ingredients.