Overnight Chicken Casserole - cooking recipe

Ingredients

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

Preparation

Remove the crust from bread and set aside.
Arrange bread slices in a greased 13 x 9 x 2-inch baking dish.
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 on top.
Combine soups and pimientos; pour over cheese. Cover and refrigerate overnight.
Before baking, crumble crust. 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.