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10 slices cubed, day-old, home style bread - remove crusts

5-6 C. diced cooked chicken

1 sm. can mushrooms (drain/dice) 1 sm. can water chestnuts (drain and dice)

10 slices American cheese

1/2 C. mayonnaise

4 eggs-well beaten

2 C. milk

1 tsp. salt

1 can Cream of Mushroom Soup

1 can Cream of Celery soup

1 sm. jar pimentos

2 C. plain bread crumbs for topping

SAUCE:

1/2 C. butter

1 sm. can mushrooms or 6-8 oz fresh (sliced)

1/4 C. flour

2 C. chicken stock (broth)

1/4 C. cream

1/8 tsp. paprika (optional)

1/2 tsp. lemon juice (optional)

Parsley (fresh or flakes) for garnish

Using a 9x13 or a 10x14 pan: Lay cubed bread on bottom of buttered pan. Mix together chicken, mushrooms, water chestnuts and mayonnaise. Spread over the bread cubes. Mix eggs, salt and milk. Spread over chicken layer. Lay cheese slices on top of egg layer. Mix Soups and spread over cheese layer. Arrange pimentos over the top of soup layer. Cover with foil and refrigerate over night. Uncover, sprinkle with bread crumbs before baking at 300 degrees for 1-1/2 hours. While dish is baking, make sauce in saucepan. When dish is finished baking, let sit for five minutes and then cut into squares. Spoon sauce over top just before serving.