2 1/2 c. cut-up and cooked chicken
1 1/2 c. chopped green onions, stems and tops
1 c. chopped celery
1/2 c. mayonnaise
1 stick butter
1 pkg. Pepperidge Farm cornbread stuffing mix
1 1/2 c. milk
2 eggs, beaten
1 can cream of mushroom soup
Salt and pepper to taste
1 c. water

Mix together chicken, chopped onions, celery and mayonnaise. Heat water and butter until butter melts. Pour half of the stuffing mix into bottom of 8x12 inch casserole. Pour water and butter mixture over chicken mixture, then spread chicken mixture over stuffing in casserole. Beat eggs and milk together and pour over chicken mixture. Place in refrigerator overnight or at least 3 to 4 hours to let flavors blend.

Just before baking, spread cream of mushroom soup over top of mixture, and top with remaining stuffing mix. Bake uncovered in a 350 degree oven for 50 minutes.