1 pkg. Stove Top dressing
1 c. hot chicken broth
1 stick butter
3 or 3 1/2 c. cooked, diced chicken
1 onion, chopped
1/2 c. celery, chopped
1/2 c. salad dressing or mayonnaise
2 eggs, beaten
1 1/2 c. milk
1 can cream of mushroom soup

Pour hot broth over butter in bowl. When melted, mix in dressing. Put 1/2 dressing mixture in casserole. Mix chicken, onion, celery and salad dressing together and pour over dressing. Top with remaining dressing. Combine eggs and milk. Pour over dressing. Cover and refrigerate overnight. Pour soup over all, 1 hour before baking. Bake, uncovered 1 hour at 350 degrees. Serves 6 to 8.