Company Chicken Casserole

Ingredients

• 6 slices bread 
• 6 tablespoons butter divided
• 8 ounces water chestnuts drained chopped canned
• 10 ounces cream of chicken soup undiluted canned
• 10 ounces cream of mushroom soup undiluted canned
• 4 cups roasted chicken cubed cooked
• 0.7 cup breadcrumbs dry
• 3  eggs 
• 0.5 pound mushrooms fresh sliced
• 0.5 cup mayonnaise 
• 1.5 cups milk 
• 6 slices monterrey jack cheese 
• 4 slices processed cheese food 

Equipment

• oven
• baking pan
• slotted spoon

Directions

1. 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.
2. Using a slotted spoon, place mushrooms over chicken.
3. Combine water chestnuts and mayonnaise; spoon over mushrooms. Top with cheeses. Beat eggs and milk; pour over cheese.
4. Combine soups; spread over top. Cover and refrigerate overnight.
5. Remove from the refrigerator 30 minutes before baking.
6. Bake, uncovered, at 350° for 1 hour. Melt remaining butter; toss with bread crumbs.
7. Sprinkle over the casserole; bake 10 minutes longer.