1 (8 oz.) pkg. Pepperidge Farm herb dressing
1 stick butter, melted
1 c. chicken stock
2 tbsp. butter
1/2 c. chopped onion tops or chives
1/2 c. chopped celery
1/2 c. Hellmann's mayonnaise
2 1/2 c. diced, cooked chicken
3/4 tsp. salt
2 eggs, beaten
1 1/2 c. milk
1 (10 3/4 oz.) can cream of mushroom soup
Grated cheese

Mix first 3 ingredients. Put half of this mixture into a buttered 8 x 12 inch casserole dish. Saute onion tops and celery in 2 tablespoons butter. Mix this with mayonnaise, chicken, and salt. Pour this mixture over casserole mixture. Add milk to beaten eggs and pour over remaining half of dressing mixture. Pour this over casserole. Cover with foil and refrigerate overnight. Take out about 1 hour before baking. Pour mushroom soup over top and bake at 325 degrees for 40 minutes. Sprinkle with grated cheese and bake for 10 minutes more. Serves 6-8.

Note: This is a great company dish because it must be prepared the day before!