1 pkg. (8 oz.) stuffing mix
1/2 c. butter, melted
1 c. chicken broth
2 1/2 c. cooked cut up chicken
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. salad dressing
3/4 tsp. salt
2 eggs, slightly beaten
1 1/2 c. milk
1 can (10 1/2 oz.) cream of mushroom soup
4 oz. shredded Cheddar cheese
Pimento, Olive, Mushroom Sauce (below)

Combine stuffing mix, butter and chicken broth; place half in a 9x13 inch baking dish. Combine chicken, onion, celery, salad dressing and salt; spread over stuffing mixture. Cover with remaining stuffing. Combine eggs and milk, pour over stuffing. Cover with foil and refrigerate about 6 hours.

Remove from refrigerator 1 hour before serving, spread with mushroom soup. Bake at 325 degrees for 40 minutes uncovered. Sprinkle with cheese and bake 10 minutes longer. Cut into squares when slightly cooled. Serve with Pimento, Olive, Mushroom Sauce. Makes 8 servings.

PIMENTO, OLIVE, MUSHROOM SAUCE:

1/2 can cream of mushroom soup
2 tbsp. milk
1/2 c. dairy sour cream
1/3 c. chopped pimento stuffed olives

Combine all ingredients. Heat through, stirring constantly.