2 diced cooked chicken breasts
1 pkg. prepared cornbread stuffing
1 c+. chicken broth
1 stick butter
1/2 c. mayonnaise
1/4 c. grated onions
1/3 c. chopped celery
1 1/3 c. milk
2 eggs
1 can cream of mushroom soup
1 c. grated Cheddar cheese

1. Combine stuffing with 1 cup+ broth and 1 stick butter.

2. Combine 1/2 cup mayonnaise, 1/4 cup grated onions and 1/3 cup chopped celery; mix with stuffing mixture.

3. Put 1/2 of combined stuffing in greased 2 quart casserole dish; layer with chicken; cover with other 1/2 stuffing mixture.

4. Combine 1 1/3 cups milk and eggs; pour over casserole and refrigerate overnight.

5. Two hours before cooking, top casserole with mushroom soup.

6. Bake casserole at 325 degrees for 45 minutes.

7. Top with cheese and cook 10 minutes longer.