Ingredients
6 slices bread, crusts removed4 cups cubed cooked chicken1/2 pound fresh mushrooms, sliced6 tablespoons butter, divided1 can (8 ounces) water chestnuts, drained and chopped1/2 cup mayonnaise6 slices Monterey Jack cheese4 slices process American cheese3 eggs1-1/2 cups milk1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted2/3 cup dry bread crumbs
Preparation
Place bread in a greased 13-in. x 9-in. baking dish. Top with chicken. In a skillet, saute mushrooms in 2 tablespoons butter until tender.
Using a slotted spoon, place mushrooms over chicken. Combine water chestnuts and mayonnaise; spoon over mushrooms. Top with cheeses. Beat eggs and milk; pour over cheese. Combine soups; spread over top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour. Melt remaining butter; toss with bread crumbs. Sprinkle over the casserole; bake 10 minutes longer.
