1 pkg. (8 oz.) Pepperidge Farm bread stuffing
1 pkg. (8 oz.) Pepperidge Farm cornbread stuffing
1 1/2 sticks butter, melted
2 c. chicken broth

Mix together lightly and put half the mixture in a buttered 13 x 9 inch pan.

3 c. diced chicken (4-5 oz. cans)
1/2 c. chopped green onion
1/4 c. onion tips
1 c. chopped celery
3/4 c. mayonnaise
1 tsp. salt

Put in casserole over bread stuffing. Cover with remaining stuffing. Beat 3 eggs slightly and add 1 3/4 cups milk. Pour evenly over casserole. Cover with foil and refrigerate overnight.

Remove from refrigerator 1 hour before baking. Spread 2 cans undiluted cream of mushroom soup over the top. Bake uncovered for 40 minutes at 325 degrees. Remove from oven and sprinkle 2 cups of grated Cheddar cheese over the top. Return to oven for 5-10 minutes or until cheese is melted.