7-9 slices white bread, remove crusts
3 plus c. cooked chicken, cut into bite sized pieces
1 (4 oz.) can mushrooms (or 1/2 lb. fresh, sliced)
1/2 c. mayonnaise
1 (6 oz.) can water chestnuts, sliced
1/2 lb. grated Cheddar cheese
4 eggs, well beaten
2 c. milk
1 can cream of mushroom soup
1 can cream of chicken soup
1 tsp. salt
1/3 c. bread crumbs
Parmesan cheese

Grease 9 x 12 inch pan. Line bottom with bread slices. Dot with mayonnaise and spread. Layer chicken, mushrooms, chestnuts, and cheese. Mix eggs with milk, soups, and salt. Pour over top. Cover with foil and refrigerate overnight. Bake, covered, at 325 degrees for 1 hour. Remove foil; sprinkle top with crumbs and Parmesan cheese and bake 1/2 hour longer. Let stand 10 minutes.