Ingredients
2 or 3 c. cooked chicken
9 slices white bread
1/2 lb. sliced mushrooms
1/4 c. oleo or butter
8 oz. water chestnuts
1/2 c. mayonnaise
9 slices Old English cheese
4 eggs, well beaten
2 c. milk
1 can cream of mushroom soup
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Line a 9 x 13-inch Pyrex dish with bread slices. Put 2 or 3 cups chicken or more on bread. Cook mushrooms and put over chicken. Add water chestnuts. Dot with mayonnaise. Top with cheese slices. Mix eggs, milk, salt and pepper. Pour over chicken. Mix soups and pimentos. Pour over all. Cook, uncovered, at 350° for 1 1/2 hours. Sprinkle bread crumbs mixed with oleo on top. Broil until brown.
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Shallow braiser — sear on stovetop, finish in oven