Lightly buttered sandwich bread slices (crusts removed)
6 qt. cubed cooked chicken
6 (10-3/4 oz.) cans cream of chicken soup
1 lb. fresh mushrooms, sliced
1/2 c. diced red pimiento
6 (10-3/4 oz.) cans mushroom soup
3 (8 oz.) cans water chestnuts, diced
3 c. mayonnaise
2 doz. eggs
1 tbsp. salt
3 qt. milk
Line two 12 x 20 x 2 stainless pans with lightly buttered sandwich
bread slices
(crusts removed). Mix chicken, cream of chicken soup, mushrooms,
pimientos,
mushroom soup, water chestnuts and mayonnaise; pour equally over
layers of
bread in each pan. This may be done a day ahead and refrigerated.
When time
to bake, beat eggs, salt and milk. Divide this mixture over
top of chicken in pans.
Bake 1-1/4 hours at 350 degrees until set. Makes 48 servings.
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