Chicken Souffl Sandwich - cooking recipe

Ingredients

9 slices white bread, crust removed
1/4 c. butter
4 c. cooked chicken, diced
2 (8 oz.) jars sliced mushrooms, drained
1 (8 oz.) can sliced water chestnuts, drained
1/2 c. mayonnaise
9 slices sharp cheese
4 eggs, beaten
2 c. milk
1 tsp. salt
1 (2 oz.) jar diced pimento, drained
1 can cream of celery soup (undiluted)
1 can cream of mushroom soup (undiluted)
1 1/2 c. buttered bread crumbs

Preparation

Line a large (9 x 13-inch) flat buttered baking pan with slices of bread. Top with chicken. Place mushrooms and water chestnuts on top of chicken. Dot with mayonnaise and top with cheese. Beat eggs, milk and salt together. Pour over chicken. Mix pimento and soups and spoon over all. (DO NOT DILUTE SOUPS WITH WATER.) Cover with aluminum foil and store in refrigerator overnight.