4 c. cooked chicken (diced)
3 beaten eggs
2 sticks butter
2 cans chicken noodle soup
1 can mushrooms (4 oz.)
1 pkg. dry dressing mix (Pepperidge Farm)
Crushed corn flakes for topping

Melt 1 stick butter and add dressing mix. Heat soup and 1 stick butter. Cool and add chicken, mushrooms and eggs. Place in greased 9x13 inch casserole dish. Bake 350 degrees for 1 hour. Serves 8-10.