6-8 slices bread
3-4 c. chicken
3-4 c. mayonnaise
12-16 oz. Cheddar cheese
4 eggs
2 c. milk
Salt to taste
1 can mushroom soup
1 can celery soup
Some chopped red pimento
1 sm. can mushrooms (optional)
1 can water chestnuts (optional)
Rice Krispies - topping

Line buttered flat baking dish with slices of Pepperidge Farm or similar bread (crust removed). Cover with 3-4 cups of cooked bite-size pieces of chicken. Cover chicken with a thin layer of mayonnaise. Add layer of thin sliced Cheddar cheese. Beat 4 eggs, 2 cups of milk, and a little salt. Pour over and fork moisture down to bread. Mix 1 can of cream of mushroom soup and 1 can of cream of celery soup, and some chopped red pimento. Add a small can of mushrooms and 1 can of water chestnuts (optional).

Spread over top. Cover with wax paper or foil and leave in refrigerator overnight. Bake 1 to 1 1/4 hours at 325-350 degrees. Sprinkle with Rice Krispies 15 minutes before done. Serves 10-12.