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 can (8 oz.) sliced water chestnuts, drained
4 eggs
2 c. milk
1/2 c. mayonnaise
1/2 tsp. salt
6 to 8 slices process American cheese
1 can (10 3/4 oz.) condensed cream of celery soup, undiluted
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
1 jar (2 oz.) chopped pimentos, 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 pimentos and 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 1/2 hours or until set.
Let stand 10 minutes before cutting.
Yields 8 to 10 servings.