Makes 48 servings

Baked chicken casseroleIngredients:
1 loaf Lightly buttered sandwich bread slices (crusts removed, crumbled, reserved)
6 qt. cooked chicken, shredded
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
2 (15 oz.) cans whole kernel corn, drained
3 cups mayonnaise
2 doz. eggs
3 qt. milk
crumbled bread crusts

Directions:
1. Line two hotel pans with lightly buttered sandwich bread slices (crusts removed).
2. Mix chicken, cream of chicken soup, mushrooms, pimientos, mushroom soup, corn and mayonnaise
3. Pour equally over layers of bread in each pan. (This may be done a day ahead and refrigerated.)
4. When time to bake, beat eggs, salt and milk. Divide this mixture over top of chicken in pans.
5. Divide bread crusts and sprinkle half on each pan.
6. Bake 1-1/4 hours at 350 degrees until set.