1 (8 oz.) pkg. stuffing mix (Catherine Clark sage and onion)
1 c. hot water or broth
1 stick butter, melted
2 1/2 c. cooked chicken
1 can cream of chicken soup
1/2 c. chopped celery
1/2 c. chopped onions
1/2 tsp. salt
1/2 c. mayonnaise
2 eggs
1/2 c. milk
4 oz. Mozzarella cheese
Optional: small can mushrooms, drained

Mix together stuffing mix, hot water, butter, chicken, celery, onion, salt and mayonnaise. Put in 9 x 13 pan. Beat together eggs and milk. Pour over first mixture, refrigerate overnight.

Take out 1 hour before serving. Spread with 1 can undiluted cream of chicken soup. Bake 45 minutes at 350 degrees uncovered. Add Mozzarella cheese 10 minutes before done.