Uncooked chicken cutlets (4-6)
1 can cream of mushroom soup
1 can cream of celery soup
1 c. mayonnaise
1 jar mushrooms (optional)
1 pkg. shredded Cheddar cheese
1 stick butter (1/4 lb.)
1/2 pkg. Pepperidge Farm stuffing mix

Preheat oven to 350°F. Layer chicken. Mix soups, mayonnaise and mushrooms; pour over cutlets (cut in bite size pieces). Cover with Cheddar cheese, dressing mix (dry) and melted butter. Bake covered for 1 hour, uncovered for 25 minutes. Use approximately 12 x 11 inch, 2 1/2 inch deep casserole pan.