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Ingredients
8 Slices day-old white bread
4 Cups cooked chicken, chopped
1 (4 1/2 oz) Can sliced mushrooms, drained
1 (8 oz) Can sliced water chestnuts, drained
4 Eggs
2 Cups milk
1/2 Cup mayonnaise
1/2 Teaspoon salt
6 to 8 Slices process American cheese
1 (10 3/4 oz) Can condensed cream of celery soup, undiluted
1 (10 3/4 oz) Can condensed cream of mushroom soup, undiluted
1 (2 oz) Jar chopped pimientos, drained
2 Tablespoons butter, melted
Instructions
Remove the crusts from bread and set aside. Arrange bread slices in a greased 13" x 9" x 2" 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 pimientos; pour over cheese. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Crumble reserved crusts; toss with melted butter. Sprinkle over casserole.
Bake uncovered at 325�F for 1 1/4 hours or until set. Let stand for 10 minutes before cutting.