Overnight Chicken Casserole - cooking recipe

Ingredients

6 to 8 slices old bread
4 c. cooked chicken, cut up
1 (4.5 oz.) jar sliced mushrooms, drained
1 (8 oz.) can sliced water chestnuts
4 eggs
2 c. milk
1/2 c. mayonnaise
1/4 tsp. salt
6 to 8 slices cheese
1 (10.75 oz.) can cream of celery soup
1 (10.75 oz.) can cream of mushroom soup
1 (2 oz.) jar chopped and drained pimientos
2 Tbsp. butter or oleo, melted

Preparation

Remove crusts from bread and set aside.
Arrange bread slices in a greased 13 x 9 x 2-inch pan.
Top with chicken.
Cover with mushrooms and water chestnuts.
In a bowl, beat eggs; blend in milk, mayonnaise and salt.
Pour over chicken.
Arrange cheese slices on top.
Combine soups and pimientos; pour over the cheese slices.
Cover and refrigerate overnight.
Before baking, crumble bread crusts; toss with melted butter or oleo.
Sprinkle over casserole.
Bake at 325\u00b0 for 1 1/2 hours or until set.
Let stand 10 minutes before serving.
Serves 8 to 10 people.