1 (8 oz.) pkg. herb seasoned bread stuffing
1/2 c. butter, melted
1 c. chicken broth
4 c. chicken, cooked, diced
1/2 c. onion, chopped
1/2 c. celery, diced
1/4 c. chives, or green onion tops
1/2 c. mayonnaise
3/4 tsp. salt
2 eggs
1 1/2 c. milk
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 c. cheddar cheese, grated

Grease a 9x13 baking dish. Combine bread stuffing, butter, and broth. Spread 1/2 of mixture in baking dish. Combine chicken, onion, celery, chives, mayonnaise and salt. Spread over stuffing mixture; top with remaining half of stuffing.

Beat eggs with milk and pour mixture over in baking dish. Cover and refrigerate overnight. Remove from refrigerator 1 hour prior to baking. Preheat oven to 325 degrees. Spread soup over top and bake 40 minutes. Sprinkle with cheese and bake 10 minutes more.