9 slices bread, cubed 4 cups chopped cooked chicken breast 8 ounces sliced mushrooms butter 1 can sliced water chestnuts 1 cup diced celery 1/2 cup finely chopped onion 2 ounces chopped pimientos 2 tablespoons lemon juice 1/2 cup mayonnaise or salad dressing 1 cup grated Cheddar cheese 2 cups chicken broth 1 cup condensed cream of celery soup 1 teaspoon salt 1/4 teaspoon black pepper 1 cup condensed cream of mushroom soup 3/4 cup buttered bread crumbs
Place 2/3 of the cubed bread in a buttered 10 x 14" pan.
Saute the chicken and the mushrooms in butter. Mix water chestnuts, celery, onion, pimiento, lemon juice and mayo. Spread over bread cubes. Add remaining cubes on top. Sprinkle on grated cheese.
Mix the chicken broth, cream of celery soup, salt and pepper. Pour over cheese. Refrigerate overnight.
Spread mushroom soup over top. Bake at 350 degrees F for 1 1/2 hours. Sprinkle with buttered crumbs the last 15 minutes. Remove from oven. Let rest 15 minutes before cutting into squares.