22 slices of bread with crusts removed
8 c. cooked chicken, diced
1 lb. fresh mushrooms or 2 tall cans sliced
2 (8 oz.) cans water chestnuts, drained and sliced
1 c. mayonnaise
2 cans cream of mushroom soup
2 cans cream of celery soup
22 slices of sharp cheddar cheese
8 eggs beaten with 4 c. milk and 2 tsp. salt
2 c. Pepperidge Farm stuffing mix sauteed in 1/2 c. butter

Line buttered casserole with bread. Spread chicken, mushrooms, water chestnuts on top of bread. Dot with mayonnaise. Pour soups over the top of all of it. Top this with the cheese slices. Pour milk and egg mixture over this and refrigerate overnight. Bake in a 350 degree oven covered for 1 hour. Then sprinkle the top with sauteed stuffing mix and bake for 1/2 hour longer. Let set about 15 minutes before serving.

11 slices of bread
4 c. chicken
1/2 lb. mushrooms or 1 tall can
1 (8 oz.) can water chestnuts
1/2 c. mayonnaise
1 can cream of mushroom soup
1 can cream of celery soup
11 slices cheese
8 eggs and 2 c. milk with 1 tsp. salt
1 c. stuffing in 1/4 c. butter