1 (8 oz.) Pepperidge herb stuffing
1 c. water
1/2 c. butter
4 chicken breasts, cooked and cubed
3/4 c. chopped celery
1/2 c. onion, chopped
1 c. salad dressing
3/4 tsp. salt
Dash of pepper
2 eggs
1 1/2 c. milk
1 c. mushroom soup
Parmesan cheese

Melt butter in water and add stuffing. Put 1/2 of mixture in 9 x 13 pan or large casserole. Combine chicken, celery, onion, salad dressing, salt, and pepper and spread over mixture in pan. Cover with remaining stuffing mixture.

Beat eggs and add milk. Pour over top. Cover with foil and refrigerate overnight. Remove 1 hour prior to baking and spread undiluted mushroom soup over the top. Bake at 350 degrees for 40 minutes. Remove foil and sprinkle with cheese. Return to oven for 10 minutes.

Sometimes I add a package 10 ounce frozen broccoli spears which have been cooked according to directions.