- 8 slices day-old white bread
- 4 cups chopped, cooked chicken meat
- 1 (4.5 ounce) jar sliced mushrooms, drained
- 1 (8 ounce) can sliced water chestnuts, drained
- 4 eggs
- 2 cups milk
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- 6 slices process American cheese
- 1 (10.75 ounce) can condensed cream of celery soup, undiluted
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1 (2 ounce) jar chopped pimientos, drained
- 2 tablespoons butter or margarine, melted
- Remove the crusts from bread and set aside. Arrange bread slices in a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken; cover with the mushrooms and water chestnuts. In a bowl, beat eggs; blend in milk, mayonnaise and salt. Pour over chicken. Arrange cheese on top. Combine soups and pimientos; pour over cheese. Cover and refrigerate overnight. Before baking, crumble crusts; toss with melted butter. Sprinkle over casserole. Bake, uncovered, at 325 degrees F for 1-1/4 hours or until set. Let stand 10 minutes before cutting.