Overnight Chicken Casserole

8 slices day old white bread

4 Cups chopped cooked chicken

1 jar (4-1/2 ounces) sliced mushrooms

1 can (8 ounces) sliced chestnuts

4 eggs

2 cups Milk

1/2 cup mayonnaise

6 to 8 slices (6 ounces) American cheese

1 can (10-3/4 ounces) cream celery soup

1 can 10-3/4 ounces) mushroom soup

1 jar (2 ounces) chopped pimientos

2 tablespoons melted butter

Preheat oven to 325F. Remove the crusts from bread and set aside. Arrange bread slices in a greased 13 x 9 x 2 inch baking dish. Top with chicken and 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 undiluted soup and pimientos. Pour over cheese. Cover and refrigerate overnight. Before baking, crumble crusts of bread. Toss with melted butter. Sprinkle over casserole. Bake uncovered at 325F for 1-1/4 hours or until set. Let stand 10 minutes before cutting.

Serves 8-10.

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Cajun Country -- New Iberia, Louisiana