Baked Chicken Salad

Ingredients

• 4 c cooked diced chicken
• 6 slices white bread
• 1 4 oz can sliced mushrooms drained
• 1 4 oz can sliced water chestnuts drained
• 12 c mayonnaise
• 2 c milk
• 8 slices Velveeta cheese
• 4 eggs beaten
• 1 tsp salt
• 2 cans cream of celery soup

Directions

1. Line a buttered 9 x 13-inch pan with bread
2. Top with chicken mushrooms and water chestnuts
3. Dot with mayonnaise top with cheese slices
4. Combine eggs milk and salt pour over all
5. Mix soups and spoon over
6. Cover with foil refrigerate overnight Bake at 350 for 1 12 hours
7. Uncover top with 1 cup bread crumbs
8. Brown 15 minutes longer
9. Can substitute turkey or ham