8 c. cooked boiled chicken, chunked
2 cans cream of chicken soup
1 c. sour cream
2 eggs
2 cans water chestnuts
1 jar pimentos
1 box croutons or stuffing mix
1 stick butter
1 c. milk
White bread

Line the bottom of 2 disposable lasagna pans with white bread (crusts removed). Sprinkle chicken chunks over the top. Then arrange water chestnuts and pimentos over this. In a bowl mix soup, eggs, sour cream and milk then pour over the other ingredients. Melt butter and combine with croutons or stuffing mix and put on top of casserole. Bake in a 350 degree oven for 35 minutes or until bubbly.