1 (8 oz.) pkg. seasoned bread stuffing mix
1/2 c. butter
1 c. water

FILLING:

2 1/2 c. cooked diced chicken
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. mayonnaise or salad dressing
1 tsp. salt
2 eggs
1 1/2 c. milk

TOPPING:

1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 c. grated Cheddar cheese

The day before serving, combine crust ingredients, mix lightly. Spread half of crust mixture in buttered 9x13x2 inch pan.

In a bowl, combine chicken, onion, celery, salad dressing and salt. Spread chicken mixture over crust layer, top with rest of crust. Beat eggs and milk, pour over all. Cover and refrigerate overnight.

Before baking, add mushroom soup on top. Bake at 325 degrees for 40 minutes. Sprinkle with cheese and bake 10 minutes longer. Yields: 12 servings.