Baked Chicken Salad - cooking recipe

Ingredients

4 c. cooked diced chicken
6 slices white bread
1 (4 oz.) can sliced mushrooms, drained
1 (4 oz.) can sliced water chestnuts, drained
1/2 c. mayonnaise
2 c. milk
8 slices Velveeta cheese
4 eggs, beaten
1 tsp. salt
2 cans cream of celery soup

Preparation

Line a buttered 9 x 13-inch pan with bread.
Top with chicken, mushrooms and water chestnuts.
Dot with mayonnaise; top with cheese slices.
Combine eggs, milk and salt; pour over all.
Mix soups and spoon over.
Cover with foil; refrigerate overnight. Bake at 350\u00b0 for 1 1/2 hours.
Uncover; top with 1 cup bread crumbs.
Brown 15 minutes longer.
Can substitute turkey or ham.