| | Directions | - Melt the butter in a saucepan over medium heat; then sauté the fresh mushrooms in the butter for 3 - 4 minutes. (Note: canned mushrooms can be used in place of fresh mushrooms, but don't sauté. Simply drain the liquid from the can before using the mushrooms.)
- Remove the crusts from the bread slices; them line the 9- x 13-inch baking dish with the slices.
- Top the bread layer with the chicken, mushrooms, water chestnuts, and slivered almonds, in that order.
- Place the cheese slices on next.
- Combine the beaten eggs, milk, and salt in small bowl; then pour this mixture over the ingredients in the baking dish.
- Combine the soups; then spread over the top. Cover the baking dish with foil and refrigerate overnight.
- The next day, bake uncovered for 45 minutes at 350ºF.
- Sprinkle the with the breadcrumbs and bake for an additional 15 minutes or until browned.
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Cook Time: 1 hour
Container: 9- x 13-inch baking dish
|  | | Ingredients | | - | | 1/4 cup butter |
| - | | 1 pound sliced fresh mushrooms |
| - | | 9 slices bread |
| - | | 4 cups diced cooked chicken |
| - | | 1 can water chestnuts - sliced |
| - | | 1 package slivered almonds |
| - | | 9 slices sharp cheddar cheese |
| - | | 4 large eggs - well beaten |
| - | | 2 cups milk |
| - | | 1 teaspoon salt |
| - | | 1 can cream of mushroom soup (10 3/4-ounce can) |
| - | | 1 can cream of celery soup (10 3/4-ounce can) |
| - | | buttered breadcrumbs |
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