The secret to this delicious casserole is the rotisserie chicken.  Don’t let all that wonderful chicken juice that pools beneath the bird in the plastic container go to waste!  Dip the white bread in it before slathering the bread with butter, and let it turn into cheese toast on the top of the casserole.  And note that the measurements and proportions in this recipe are intentionally vague.  Use what you have or what you have a hankering for when you swing by the grocery store at the end of the day.  On the Friday night when I made this, I lacked the mental bandwidth for anything complicated but I needed a project to stretch out the evening.  So, while I sipped wine and quartered mushrooms and minced chives, I watched mindless tv (check out Feud: Capote and The Swans which is absolutely addictive) and supervised happy dogs.  The end result was a creamy, mushroom-y, chicken-y, cheesy casserole with the tastiest white-bread toast topping.  I think that the really good quality white cheddar was crucial to the success of this dish.  It was sooooo good… perfect with a good buttery Chardonnay and a screening of Youtube videos of old interviews with Truman Capote and documentaries about his famous Swans.  Oh, to have possessed the beauty and wealth of Babe Paley!  But something tells me she would not have taken the same pleasure I did from digging into this delicious and homey but elegant casserole. It is said you can’t be too rich or too thin, but if you’re so determined to be skinny that you can’t enjoy this casserole, then you’re overdoing it.  In my opinion.