Nine layer chicken casserole

6 slices white bread
4 cup bite-size pieces of cooked chicken or turkey
8 oz sliced mushrooms
2 Tbsp butter or margarine
1 (8 oz) can water chestnuts, drained and chopped
1/2 cup mayonnaise
6 oz Monterey Jack cheese, sliced
4 oz American cheese, sliced
3 eggs, beaten
1 1/2 cup milk
1 (10-3/4 oz) can cream of mushroom Soup
1 (10-3/4 oz) can cream of chicken Soup
1/4 cup margarine, melted
2/3 cup dry bread crumbs

Coat a 9x13-inch pan with nonstick cooking spray. Line it with bread; sprinkle
with chicken pieces. Cook mushrooms in butter, and spoon over chicken.
Combine water chestnuts with mayonnaise; spoon over mushrooms. Top with
cheeses. Combine eggs and milk; pour over casserole. Combine soups and spread
over the top, covering all the way to the edge of the pan. Cover with foil.
Chill 3 to 24 hours. Remove casserole from refrigerator while heating the
oven to 350 F. Bake, uncovered, 1 1/4 hours. Combine melted margarine with
dry bread crumbs; sprinkle over top. Bake an additional 10 minutes. Remove
from oven and let sit 10 minutes before serving.
Serves 10-12 generously.

NOTE: This JUST fits a 9x13" pan, so don't be overly generous with the
ingredients.

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