Description Edit

This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Monroe Estate in Stephenville, Texas in 1982.

Ingredients Edit

Sauce Edit

Directions Edit

  1. Lay cubed bread on bottom of buttered pan.
  2. Mix together the chicken, mushrooms, water chestnuts and mayonnaise then spread over the bread cubes.
  3. Mix eggs, salt and milk then spread over the chicken layer.
  4. Lay cheese slices on top of egg layer.
  5. Mix soups and spread over cheese layer.
  6. Arrange pimentos over the top of soup layer.
  7. Cover with foil and refrigerate overnight.
  8. Uncover and sprinkle with bread crumbs before baking.
  9. Bake for 30 minutes in 350°F oven.
  10. Spoon sauce over top.
  11. To make sauce place all ingredients in sauce pan and simmer over low heat for 10 minutes.

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