12 oz. pkg. herbed stuffing mix
4 tbsp. butter, melted
2 1/2 c. chicken broth
4 c. diced cooked chicken
1/2 c. chopped onion
1/2 c. mayonnaise
1/2 tsp. salt
2 lg. eggs
1 1/2 c. milk
10 oz. can cream of mushroom soup
1/2 c. grated Parmesan cheese

In medium bowl, combine stuffing mix, melted butter and chicken broth. Toss until thoroughly mixed. Place 1/2 the mixture in the bottom of a lightly greased 9 x 12 inch baking dish. In a medium bowl, mix chicken, onion, mayonnaise and salt, and distribute evenly over stuffing mixture. Top with remaining stuffing. Beat eggs and milk together and pour evenly over casserole. Refrigerate for 2 or more hours. One hour before serving time, pour mushroom soup evenly over casserole. Bake at 325 degrees for 40 minutes. Remove and sprinkle with grated cheese, and bake until cheese is melted. Serves 8 to 10 people.