6 slices white bread
3 c. cooked and diced chicken
1/2 lb. sliced fresh mushrooms
1/3 c. butter
1 can water chestnuts, drained and sliced
1/2 c. mayonnaise
6 slices American cheese
3 eggs, well beaten
1 1/2 c. milk
1 tsp. salt
1 (2 oz.) jar pimento, drained and chopped
1 can cream of celery soup
1 can cream of mushroom soup
1 1/2 c. bread crumbs (optional)

Line large flat buttered baking pan with bread. Top with chicken. Cook mushrooms in butter for 5 minutes and spoon over chicken with water chestnuts. Dot with mayonnaise and top with cheese. Beat eggs and milk and salt together and pour over chicken. Mix soups and pimento and pour over all. Cover with foil and store in refrigerator overnight. Bake in 350 degree oven for 2 hours. Bake uncovered for last 30 minutes. If desired, sprinkle with bread crumbs for last 15 minutes.