Overnight Chicken Casserole - cooking recipe

Ingredients

8 slices day-old white bread
4 c. chopped, cooked chicken
1 jar (4 1/2 oz.) sliced mushrooms, drained
1 (8 oz.) can sliced water chestnuts, drained
4 eggs
2 c. milk
1/2 c. mayonnaise
1/2 tsp. salt
6 to 8 slices (6 oz.) process American cheese
1 (10 3/4 oz.) can cream of celery soup (undiluted)
1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
1 (2 oz.) jar chopped pimientos, drained
2 Tbsp. butter or margarine, melted

Preparation

Remove the crusts from bread and set aside.
Arrange bread slices in a greased 13 x 9 x 2-inch 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\u00b0
for 1 1/4 hours or until set.
Let stand 10 minutes before cutting.
Yields 8 to 10 servings.