Chicken Casserole - cooking recipe

Ingredients

9 slices thin sliced Pepperidge Farm bread
4 c. cooked chicken
1/2 c. mayonnaise
1 tsp. salt
2 c. milk
1 can mushroom soup
1 small jar pimento
1 pt. fresh mushrooms, sauteed in butter
1 c. water chestnuts, sliced
1 lb. shredded sharp Cheddar cheese
4 eggs, beaten
1 can cream of celery soup
1 c. buttered bread crumbs

Preparation

Line a 9 x 13-inch pan with bread slices after buttering. Spread with cooked chicken, mushrooms and chestnuts.
Mix mayonnaise and cheese.
Spread on top of chicken in pan.
Combine eggs, milk and salt; pour over all.
Mix soups and pimento plus 1/4 cup milk and spread over all.
Cover and refrigerate overnight.
Cook at 350\u00b0 for 1 1/2 hours.
Top with crumbs the last 15 minutes.
Let stand 10 minutes before eating.