Baked Chicken Souffle

Directions

1. 1
   Grease an extra large baking pan with butter.
2. 2
   Line bottom with bread slices.
3. 3
   Cook mushrooms in margarine 10 minutes. Cover bread slices with chicken; spoon on mushrooms.
4. 4
   Sprinkle with water chestnuts.
5. 5
   Dot with mayo.
6. 6
   Lay cheese slices over top. Combine eggs, milk and salt.
7. 7
   Pour over casserole.
8. 8
   Mix soups and pimento.
9. 9
   Spread over top.
10. 10
    Cover tightly with foil and refrigerate overnight.
11. 11
    Bake at 350° for 1 1/2 hours.
12. 12
    Bake with foil on top.
13. 13
    Last 15 minutes, remove foil.
14. 14
    Sprinkle with buttered bread crumbs (crust).
15. 15
    Let stand 20 minutes before serving.