1 pkg. (8 oz.) seasoned herb stuffing mix
1/2 c. butter, melted
1 c. water

FILLING:

2 1/2 c. cooked, cooled, diced chicken
1/2 c. diced celery
1/2 c. onion, chopped
1/2 c. mayonnaise
1 tsp. salt
2 eggs
1 1/2 c. milk

TOPPING:

1 can cream of mushroom soup
1 c. grated Cheddar cheese

The day before serving, combine crust ingredients. Mix lightly. Spread half of crust mixture in buttered pan.

In a bowl combine chicken, onion, celery, salad dressing and salt. Spread chicken mixture over bottom crust. Top with rest of crust mixture.

Beat together eggs and milk. Pour over all. Cover with foil and refrigerate overnight. (Or freeze for future use.) An hour before baking, remove from refrigerator. Spread on mushroom soup. Bake at 325 degrees for 40 minutes. Sprinkle with cheese. Bake 10 more minutes.