Creamy Chicken Casserole

6 slices white bread, crusts removed, buttered3 cups cooked, cubed chicken 1/2 cup diced celery 1/4 cup minced onion 1/4 cup diced green pepper1 can (8 ounces) water chestnuts, chopped 1/3 cup butter, melted3 eggs1 teaspoon salt 1/4 teaspoon black pepper1 cup skim milk (see note)1 can (10 3/4 ounces) cream of chicken soup 1/2 cup sour cream2 ounces pimento, chopped2 cups cheddar cheese, grated2 cups potato chips, crushedLine a 9-by-13-inch pan with the bread, buttered side up. Top with chicken, celery, onion, green pepper and water chestnuts. Drizzle butter over all.In a small bowl, beat eggs with salt, pepper and milk until well combined. Pour over casserole; chill overnight.To cook: Heat oven to 325 degrees.In a medium bowl, combine soup, sour cream and pimento and spoon over top of chilled casserole. Bake 50 minutes. Remove from oven and sprinkle cheddar cheese over top followed by potato chips. Bake 10 minutes, watching carefully so chips do not darken.Serves nine.Cook's note: For a richer casserole, use 2 percent or whole milk, light or heavy cream.Nutrition values per serving: 484 calories, 32 g fat (16 g saturated), 24 g carbohydrates, 2 g fiber, 26 g protein, 170 mg cholesterol, 940 mg sodium.