1 (8 oz.) stuffing mix & 4 slices bread
1/2 c. butter, melted
1 c. chicken broth
2 1/2 c. chicken, diced
1 c. onion, chopped
1/2 c. celery, chopped
1/2 c. salad dressing
3/4 tsp. salt
2 eggs
1 1/2 c. milk
1 can cream of mushroom soup
1 c. Cheddar cheese, shredded

Mix first 3 ingredients. Put in 9 x 13 inch pan. Combine chicken, onion, celery, salad dressing and salt. Spread on top of dressing. Save a little for top. Mix eggs and milk, pour over. Cover with foil and refrigerate at least 6 hours. Before baking, take the cream of mushroom soup and spread over stuffing. Bake at 325 degrees for 40 minutes. Sprinkle with 1 cup Cheddar cheese. Bake 10 minutes more. Cut into squares. Serves 8.