1 pkg. Pepperidge Farm croutons
1 1/4 sticks butter melted in 1 c. hot water
2 1/2 c. chopped, cooked chicken
1/2 c. mayonnaise
1/4 c. chopped onion
1/2 c. celery
2 eggs
1 1/2 c. milk
Mushroom soup

Mix Pepperidge Farm croutons and butter melted in water. Put half of the mixture in a 9x13 pan.

Combine chicken, mayonnaise, onion and celery and spread over layer of stuffing. Top with the rest of stuffing mixture.

Beat the eggs with the milk. Pour over top. Cover and refrigerate overnight or several hours. Take out 1 hour before baking.

Spread with can of cream of mushroom soup. It will be a thin layer. Bake 40 minutes at 325 degree oven. Top with Parmesan cheese and bake 10 minutes more.