1 stick butter
1 c. chicken broth
1/2 c. chopped celery
1/2 c. chopped onion
1 1/2 c. milk
1 pkg. Pepperidge Farm seasoned dressing mix
1/2 c. mayonnaise
2 eggs
1 can mushroom soup
3 c. cooked chicken
Salt

Takes one 13 x 9-inch pan or 2 casseroles.

Grease pan. Put one half of dressing in bottom of dish. Melt butter in broth. Pour over dressing, sprinkle celery and onion next. Put chicken on next. Beat together mayonnaise, eggs, and milk. Spread this over next. Refrigerate overnight or 6 hours. Pour undiluted mushroom soup over top when ready to bake and sprinkle with remaining dressing. Bake 1 hour at 325 degrees.