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| 9 Scheibe | Bread |
| 4 Tasse | Cooked chicken; cubed |
| 1/2 x ca. 450 g | mushrooms fresh |
| 1/4 x ca. 450 g | butter |
| 1 Dose | (8-oz) water chestnuts; drained; sliced |
| 1/2 Tasse | mayonnaise |
| 9 Scheibe | Cheddar |
| 4 | eggs |
| 2 Tasse | milk |
| 1/2 Teelöffel | salt |
| 1 | Jar (small) pimento; sliced |
| 1 Dose | Cream of celery soup |
| 1 Dose | Cream of mushroom soup |
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Butter a 9x13-inch pan. Remove & reserve crust from bread. Line pan with bread (crusts removed). Top with chicken. Sauce mushrooms in butter & add chestnuts. Spread on top of chicken. Dot with mayonnaise & place slices of cheese on top. Beat eggs, adding milk & salt. Mix soups & pimento with egg & milk mixture. Spoon over top. Cover with foil & refrigerate overnight. Bake at 350 for 1 hour 45 minutes. Uncover the last 15 minutes & top with buttered bread crumbs (crusts which have been run in oven to dry & crumbled). Serves 12. Freezes well.
Rita Fletcher
Newport, Ar
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, Ar 72390. Downloaded from Glen's Mm Recipe Archive,
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