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

FILLING:

2 1/2 c. cooked diced chicken or turkey
1/2 c. onions (chopped)
1/2 c. chopped celery
1/2 c. mayonnaise
1 tsp. salt
2 eggs
1 1/2 c. milk

TOPPING:

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

Combine crust ingredients; mix and spread 1/2 the crust mixture into buttered 9x13 pan.

Combine chicken, onion, celery, mayonnaise and salt. Spread chicken mixture over bottom crust; top with reserved crust mixture.

Beat together eggs and milk and pour over all. Cover with foil and refrigerate overnight or freeze for a later date.

One hour before cooking remove casserole from refrigerator. Spread mushroom soup on top. Bake in preheated 325 oven for 40 minutes. Sprinkle with cheese and bake another 10 minutes.