1/2 pkg. (8 oz.) herb stuffing mix (2 c.)
1 1/2 c. cooked chicken, chopped
1/4 c. celery, minced
1 med. onion, chopped (1/2 c.)
3 eggs
2 1/2 c. milk
1 tsp. salt
2 oz. Swiss cheese, shredded (1/2 c.)

1. Sprinkle 1 cup of the stuffing mix in a buttered 8 x 8 x 2 inch pan. Sprinkle chicken, celery and onion over. Top with remaining stuffing mix.

2. Beat eggs slightly in medium size bowl; stir in milk and salt. Pour over stuffing and sprinkle with cheese. Cover and refrigerate 1 hour or overnight.

3. Bake in a moderate oven (375 degrees) for 45 minutes or until puffed and golden. Remove to wire rack. Let stand 10 minutes before serving.