9 slices white bread crusts removed
4 c. cubed cooked chicken
1 (8 oz.) can sliced mushrooms, drained
1/4 c. melted butter
1 (8 oz.) can sliced water chestnuts, drained
9 slices processed sharp Cheddar cheese
1/2 c. mayonnaise
4 eggs, well beaten
2 c. milk
1 tsp. salt
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 (10 3/4 oz.) can cream of celery soup, undiluted
1 (2 oz.) jar chopped pimento, drained
2 c. buttered coarse bread crumbs (or onion rings, canned)

Line a buttered 13 x 9 x 2 inch baking dish with bread; top with chicken. Saute mushrooms in butter; spoon over chicken. Top with water chestnuts and cheese.

Combine mayonnaise, eggs, milk and salt. Beating well, pour over cheese. Combine soups and pimento, stirring well, spoon over casserole. Cover with aluminum foil and place in refrigerator about 8 hours or overnight.

Bake uncovered at 350 degrees for 30 minutes. Remove from oven. Top with crumbs or onion rings. Return to oven and bake an additional 15-20 minutes, or until set.