11 slices bred, crust removed
4 c. cooked chicken
1 lg. can mushrooms, drained
1/4 c. butter
1 (8 oz.) can water chestnuts
1 (2 oz.) jar pimento
2 c. Pepperidge Farm stuffing mix (or favorite stuffing mix made according to pkg. directions)
1/2 c. mayonnaise
10 slices Cheddar cheese
4 eggs
2 c. milk
1 tsp. salt
1 can cream of mushroom soup
1 can cream of celery soup

Grease a 9 x 13 inch pan and line with bread slices; press down in pan. Place cooked chicken, mushrooms and chestnuts and dot with mayonnaise. Combine soups and pour over chicken. Place pimentos on top. Beat eggs and mix with the milk and salt, pour over top. Let stand a few minutes and then cover with cheese slices. Cover casserole and refrigerate overnight. Bake at 350 degrees for 1 1/2 hours. Saute stuffing mix in butter and place on top of casserole for the last 1/2 hour.