1 stick butter (1/2 c.)
1 c. hot water
1 (6 oz.) pkg. Stove Top seasoned bread stuffing
2 1/2 to 3 c. cooked chicken, cut up
1/2 c. chopped onion
1/4 c. green onion, chopped
1/2 c. celery, chopped
1/2 c. mayonnaise
3/4 tsp. salt
2 eggs
1 1/2 c. milk
1 can cream of mushroom soup
4-6 oz. grated cheddar cheese

Melt butter in hot water and mix with bread stuffing. Place half of mixture in a 10 x 14 inch buttered pan. Combine chicken onions, celery, mayonnaise, and salt. Pour over dressing and top with remaining dressing (reserving small amount of dressing). Beat eggs and milk until just blended and pour over casserole. Cover with foil and refrigerate overnight.

Remove from refrigerator 1 hour before baking. Spread mushroom soup over top, baking at 325 degrees for 40 minutes. Sprinkle with cheese and reserved dressing mixture and return to oven for 10 minutes. Serves 10.