CRUST:

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

FILLING:

2 1/2 c. cooked dried chicken
1/2 c. chopped onion
1/2 c. celery
1/2 c. mayonnaise
1 1/2 c. milk
2 eggs
1 tsp. salt

TOPPING:

1 can cream of chicken soup, undiluted
1 c. grated Cheddar cheese

Combine crust ingredients, mix lightly, spread half into 13 x 9 inch pan. Combine chicken, onion, celery, butter, salt. Spread over crust, top with reserved crust mixture. Beat together eggs and milk. Pour over all. Spread chicken soup over top. Bake 40 minutes at 325 degrees. Sprinkle cheese over top and bake 10 more minutes.