St. Ann'S Summer Luncheon Turkey Or Chicken Casserole - cooking recipe

Ingredients

6 slices white bread
6 Tbsp. mayonnaise or salad dressing
4 c. cooked turkey or chicken, cut in 1/2-inch cubes
1/2 lb. fresh mushrooms, sliced
2 Tbsp. butter or margarine
1 (8 1/2 oz.) can water chestnuts, drained and sliced
1 (8 oz.) pkg. sharp pasteurized process American cheese slices
1 c. milk
4 eggs
1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can cream of celery soup
1/2 tsp. salt
1 (2 oz.) jar sliced pimientos, drained

Preparation

Spread each slice of bread with 1 tablespoon mayonnaise. Arrange slices in well-buttered baking dish (13 x 9 x 2-inch). Cover with turkey or chicken.
Cook and stir mushrooms in butter until tender.
Add water chestnuts and heat through.
Sprinkle over turkey or chicken.
Cut cheese slices diagonally in half; arrange in 2 rows (points overlapping in same direction) on mushrooms and water chestnuts.