8 slices day-old white bread
4 cups chopped cooked chicken
1 jar (4 ½ ounces) sliced mushrooms, drained
1 can (8 ounces) sliced water chestnuts, drained
4 eggs
2 cups milk
½ cup mayonnaise
½ teaspoon salt
6 to 8 slices (6 ounces) process American cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 jar (2 ounces) chopped pimientos, drained.
2 tablespoons butter or margarine, melted
Remove the crusts from bread and set aside.
Arrange bread slices in greased 13x9x2 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; pour over cheese.
Cover and refrigerate overnight.
Before baking, crumble crusts; toss with melted butter.
Sprinkle over casserole.
Bake, uncovered at 325 for 1 ¼ hours or until set.
Let stand for 10 minutes before cutting.
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