Please Visit Our Sister Sites:

Fundcraft Print Group InstantPublisher Fundcraft Publishing
Cookin'up Fund$ Professional Custom Printed Products Photo Books, Photo Albums, Photo Cards, Photo Calendars and Photo Gifts Photo Books Promotional Products
School Planners


9 slices white bread, crusts removed
4 c. diced cooked chicken
1 - (4 oz.) can mushrooms, drained
2 - (5 oz.) can sliced water chestnuts
1/2 c. mayonnaise
1 c. Cream of Mushroom soup, undiluted
1 c. Cream of Celery soup, undiluted
4 eggs
2 c. milk
1 tsp. salt
9 slices Cheddar cheese
1/4 c. melted butter

Arrange bread slices in bottom of buttered 13 x 9 x 2 inch
baking dish. Layer chicken, mushrooms and water chestnuts on
bread. Combine mayonnaise and soups; spoon over vegetables.
Combine eggs, milk and salt; pour over soup layer. Top with
cheese. Refrigerate for 24 hours. Bake at 350 degrees for 1 - 1
1/2 hours; if cheese browns too quickly, loosely cover casserole
with aluminum foil. Combine crumbs made from discarded crusts
with butter; sprinkle on cheese during last 15 minutes of baking.
Recipe may be divided, assembled in smaller casseroles and frozen
for later use. Recipe makes approx: 12 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

1,000,000+ free recipes and free software at:!

Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.