1/2 c. melted butter
1 c. water
1/2 of 1 lb. pkg. dry bread stuffing mix
1/2 c. diced onion
1 c. grated med. cheddar cheese
1/2 c. diced celery
1/2 c. mayonnaise or salad dressing
1 whole chicken, cooked, boned and diced
3/4 tsp. salt
1 can sliced water chestnuts
4 oz. can mushroom stems and pieces
2 eggs
1 1/2 c. milk
10 oz. can cream of mushroom soup (or cream of chicken or celery)
1 soup can milk
1 c. grated cheese

Melt the butter and add the 1 cup of water to it. Combine with the stuffing mix, onion, 1 cup cheddar cheese and celery. Spread half of the mixture in a 9 x 13 inch pan. Combine the mayonnaise or salad dressing, chicken and salt. Spread on top of the stuffing layer. Sprinkle on the water chestnuts and mushrooms. Spread on the remaining stuffing mixture. Beat the eggs and blend with the 1 1/2 cups milk. Pour over all. Cover and refrigerate overnight.

Just before baking, combine the cream soup with the soup can of milk. Heat and stir until smooth. Pour over the chicken mixture. Bake at 325 degrees for 1 1/2 hours. About 15 minutes before end of baking time, sprinkle on the 1 cup of grated cheese.