9 slices white bread (crust removed)
4 cup diced cooked chicken
1/2 lb. fresh mushrooms, sliced
1/4 cup butter
1 can (8 oz.) water chestnuts, drained and sliced
1/2 cup mayonnaise
9 slices processed sharp cheese
4 eggs well beaten
2 cups milk
1 t. salt
1 can mushroom soup
1 can celery soup
1 jar (2 oz.) pimento, chopped
2 cup buttered coarse bread crumbs.
Line a large flat buttered baking pan with bread.  Top with chicken
Cook mushrooms with butter for 5 min.  Spoon over chicken with water chestnuts.  Dot with mayonnaise and top with cheese.  Mix eggs, milk and salt and pour over chicken.  Mix soups and pimento and spoon over all.  Cover with foil and refrigerate overnight.  Bake at 350 degrees for 1 1/2 hr.  Last 15 minutes add bread crumbs.