1 pkg. Pepperidge Farm herb stuffing mix
1 stick butter
1 c. boiling water
1 chicken, cooked, boned, and in pieces
1/2 c. onion, chopped
1/2 c. celery, chopped
1/2 c. mayonnaise
3/4 tsp. salt
2 eggs
1 1/2 c. milk
1 can cream of mushroom soup

Put 1/2 package stuffing in bottom of 9 x 13 inch casserole dish. Melt butter in boiling water and pour over stuffing. Mix together next 5 ingredients; pour on top of stuffing. Mix eggs and milk; pour over all and mix together well. Store in refrigerator overnight.

Put dollops of mushroom soup on top of this and top with remaining stuffing mix. Bake at 325 degrees for 1 hour.