Ingredients
8 slices day-old white bread4 cups chopped cooked chicken1 jar (4-1/2 ounces) sliced mushrooms, drained1 can (8 ounces) sliced water chestnuts, drained4 large eggs, lightly beaten2 cups whole milk1/2 cup mayonnaise1/2 teaspoon salt6 to 8 slices process American cheese1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 jar (2 ounces) chopped pimientos, drained2 tablespoons butter, melted
Preparation
Remove the crusts from bread and set aside. Arrange bread slices in a greased 13x9-in. baking dish. Top with chicken; cover with the mushrooms and water chestnuts.
In a large bowl, whisk the eggs, 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 top. Bake, uncovered, at 325° for 1-1/4 hours or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
