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

FILLING:

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

TOPPING:

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

The day before serving, combine crust ingredients; mix lightly. Spread half of mixture in a buttered 9x13 pan.

In a bowl combine chicken onion, celery, salad dressing and salt. Spread over bottom crust. Top with other half of crust mixture. Beat together eggs and milk; pour over all. Cover with foil and refrigerate or freeze.

An hour before cooking, remove casserole from refrigerator or let thaw. Spread mushroom soup over the top. Bake at 325 degrees for 40 to 50 minutes. Sprinkle with cheese; bake 10 minutes more. Yield: 12 servings. This makes a nice potluck dish.