1 (8 oz.) pkg. Pepperidge Farm stuffing mix, seasoned
1/2 c. butter, melted
1 c. chicken broth
4 c. cut-up chicken or turkey
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. salad dressing
3/4 tsp. salt
2 eggs, slightly beaten
1 1/2 c. milk

Combine first 3 ingredients; place half of mixture in 9x13 inch pan. Combine chicken or turkey, onion, celery, and salad dressing. Spread on stuffing mixture. Cover with remaining stuffing mixture.

Combine salt, eggs, and milk. Pour over stuffing. Cover with foil and refrigerate overnight.

Next morning, remove from refrigerator, spread with 1 can mushroom soup. Bake at 325 degrees for 40 minutes, uncovered. Sprinkle with 4 oz. grated Cheddar cheese, bake 10 minutes longer. Cut into squares and serve.