2 1/2 c. chicken, cooked and diced
1 (8 oz.) pkg. Pepperidge Farm herb stuffing mix
1 cube butter, melted
1 c. chicken broth
1/2 c. celery, diced
1/2 c. onion, diced
1/2 c. mayonnaise
1 sm. can sliced water chestnuts
1 sm. jar sliced pimentos
2 eggs
1 1/2 c. milk
1 1/2 c. shredded Cheddar cheese

Mix stuffing mix, butter and chicken broth. Place half the stuffing in an ungreased 9x13 inch pan. Place chicken on stuffing. Blend celery, onion, mayonnaise, water chestnuts and pimentos and place over chicken. Top with remaining half of stuffing. Beat eggs and milk together and pour over all. Refrigerate overnight.

Bake in 350 degree oven for 40 minutes. Top with shredded cheese. Bake 10 minutes more to melt cheese. Serves 8.