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.
Casseroles - Quiches
Cajun Country -- New Iberia, Louisiana