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

FILLING:

2 1/2 c. cooked diced chicken
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. mayonnaise or salad dressing
1 tsp. salt
2 eggs
1 1/2 c. milk

TOPPING:

1 can (10 3/4 oz.) cream of mushroom soup, undiluted
1 c. grated cheddar cheese

The day before serving, combine crust ingredients; mix lightly. Spread half of crust mixture in buttered 9 x 13 inch baking pan.

In a bowl, combine chicken, onion, celery, salad dressing and salt. Spread chicken mixture over bottom crust; top with reserved crust mixture.

Beat together eggs and milk; pour over all. Cover with foil and refrigerate overnight (or freeze for future use). An hour before cooking, remove casserole from refrigerator (or let thaw, if frozen); spread mushroom soup over top. Bake at 325 degrees for 40 minutes. Sprinkle with cheese; bake 10 minutes more. Yield: 12 servings.