1 (8 oz.) pkg. Pepperidge Farm cornbread stuffing
1 stick melted butter
1 c. or more of chicken broth
2 eggs
Pepper to taste
1 chicken or 4 breasts, cooked and chopped
1/2 c. chopped green onions
1/4 c. chopped green onion tops
1/2 c. chopped celery
1/2 c. mayonnaise
3/4 tsp. salt
1 1/2 c. milk
1 can mushroom soup

Mix first 5 ingredients together in one bowl. Mix rest of ingredients together in another bowl. Mixture will be very liquid. Spread half of stuffing mixture in bottom of 12 x 9 baking dish. (If stuffing is too thick, add a little more chicken broth.) Pour other ingredients over stuffing. Put remaining stuffing on top (may have to drop in large spoonfuls instead of spreading). Refrigerate overnight. Bring to room temperature and bake 1 hour at 350 degrees.