6 sl White bread; firm-textured 1 c Cheddar cheese; shreddedd
-crusts removed 1 c Milk;
2 c Chicken; cooked chopped 1 cn (10-oz) crean celery soup;
4 tb Butter -=OR=- 2 Eggs; beaten
4 tb Margarine; 1 ts Salt;
1/4 lb Mushrooms; fresh sliced 2 tb Pimiento; chopped
1 cn (8-oz) water chestnuts; 1 ts Freshly ground pepper;
-drained sliced 1/2 c Bread crumbs;
1/4 c Mayonnaise;
(1). Preheat oven to 350 degrees. Line bottom of a 13 x 9 x 2″
buttered baking dish with bread, cutting slices to fit. Top with
chopped chicken. (2). In a small frying pan, melt 2 tb of the butter
over medium heat. Add mushrooms and saute until browned, 3 to 5
minutes. Remove from heat. Remove from heat. Add water chestnuts and
mayonnaise. Mix well and spoon over chicken. Sprinkle cheese over
all. (3). In a large bowl, combine milk, soup, eggs, pimiento, salt
and pepper. Mix until well blended. Pour over chicken. (4). Bake 1
hour, until a toothpick comes out clean. Sprikle on bread crumbs; dot
with slivers of remaining 2 tablespoons butter. Bake for 10 minutes,
until crumbs are lightly browned.
Yields
8 servings