Overnight Chicken Casserole
8 slices day old white bread
4 c. chopped, cooked chicken
1 4-1/2 oz. jar sliced mushrooms, drained
1 8-oz. can sliced water chestnuts, drained
4 eggs
2 c. milk
1/2 c. mayonnaise
1/2 tsp salt
6-8 slices processed 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 pimentos, drained
2 tbsp butter or margarine, melted
Remove crusts from bread and set aside. Arrange bread slices in
greased, 13- by 9-inch baking dish. Top with chicken. Cover with
mushrooms and water chestnuts.
In bowl, beat eggs, blend in milk, mayonnaise and salt. Pour over
chicken and vegetables. Arrange cheese on top.
Combine soups and pimentos. Pour over cheese.
Cover and refrigerate overnight.
Before baking, crumble bread crusts, toss with melted butter and
sprinkle over casserole.
Bake uncovered at dg325 for 1-1/4 hours or until set. Let stand 10
minutes before cutting.
Yield 8 servings.
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