1 pkg. Pepperidge Farm herb stuffing mix
1 c. chicken broth
1 stick melted butter
3 c. chopped chicken
1 c. chopped celery
1 c. chopped onion
1/2 c. mayonnaise
salt and pepper to taste
1 1/2 c. milk
2 eggs, beaten
1 can cream of mushroom soup

Spread half of the dry stuffing mix in a large Pyrex baking dish. Pour chicken broth and melted butter over stuffing mix. Mix chicken, celery, onion, mayonnaise, salt and pepper and spread evenly over stuffing. Pour milk and beaten eggs over casserole. Refrigerate overnight. Spread mushroom soup over casserole. Add remainder of the stuffing mix evenly to top the casserole.

Bake at 350°F for 45 minutes to 1 hour.