| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Eggs | Poultry | 12 | Servings | |
INGREDIENTS
| 9 | sl | Bread |
| 4 | c | Cooked chicken; cubed |
| 1/2 | lb | Fresh mushrooms |
| 1/4 | lb | Butter |
| 1 | cn | (8-oz) water chestnuts; drained; sliced |
| 1/2 | c | Mayonnaise |
| 9 | sl | Cheddar cheese |
| 4 | Eggs | |
| 2 | c | Milk |
| 1/2 | ts | Salt |
| 1 | Jar (small) pimento; sliced | |
| 1 | cn | Cream of celery soup |
| 1 | cn | Cream of mushroom soup |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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