1 (8 oz.) pkg. stuffing mix, cornbread or plain
1 stick butter, melted
1 c. undiluted chicken broth
3 1/2 or more c. cooked chicken, cut in bite-size pieces (7 half breasts make 4 c.)
1/4 c. chopped green onions, tops
1/2 c. chopped celery
2 eggs
1 1/2 c. milk
Grated cheese
1 can undiluted mushroom soup

Mix stuffing, butter and broth. Put half in a shallow, buttered two quart casserole. Mix chicken, onion, celery and mayonnaise and spread it over stuffing. Add rest of stuffing mixture.

Beat eggs in milk, pour over stuffing. Cover with foil and refrigerate overnight. Remove 1 hour before baking.