1 (8 oz.) pkg. herb seasoned bread stuffing
1/2 c. butter, melted
1 c. chicken broth
4 c. cooked chicken, diced
1/2 c. onion, chopped
1/2 c. celery, diced
1/2 c. mayonnaise
1 tsp. salt
2 eggs
1 1/2 c. milk
1 can (10 oz.) can cream of mushrooms coup
1 c. cheddar cheese, grated

Grease a 9 x 13 inch baking dish. Combine bread stuffing, butter and broth. Spread half of mixture in baking dish. Combine chicken, onion, celery, mayonnaise and salt. Spread over stuffing mixture; top with remaining half of stuffing. Beat eggs with milk and pour over mixture in baking dish. Cover and refrigerate overnight.

Remove from refrigerator 1 hour prior to baking. Preheat oven to 325 degrees. Spread soup over top and bake 40 minutes. Sprinkle with cheese and bake 10 minutes more.