From the October 2004 newletter,

a family favorite of Erma Jean Haas

Overnight Chicken Casserole

8 slices day-old white bread

4 cups chopped cooked chicken

1 jjar sliced mushrooms, drained

1 can (8 oz) sliced water chestnuts, drained

4 eggs

2 cups milk

1/2 cup mayonnaise

1/2 teaspoon salt

6 to 8 slices American cheese

1 can cream of celery soup, undiluted

1 can cream of mushroom soup, undiluted

1 jar chopped pimentos, drained

2 tablespoons butter or margarine, melted

Remove crusts from bread and set aside. Arrange bread slices in a greased 13 x 9 x 2 baking dish. Top with chicken: cover with mushrooms and water chestnuts. In a bowl, beat eggs; blend in milk, mayonnaise and salt. Pour over chicken. Arrange cheese on top. Combine soups and pimentos; pour over cheese. Cover and refrigerate overnight. Before baking, crumble crusts and toss with melted butter. Spread on top of casserole. Bake, uncovered, at 325 degrees for 1 1/4 hours or until set. Let stand 10 minutes before cutting. Yield: 8-10 servings.