1 pkg. Pepperidge Farm seasoned bread stuffing
1 stick or 1/4 lb. melted butter
1 c. water
2 1/2 c. cooked diced chicken
1/2 c. chopped onions
1/4 c. chopped tops of onions or chives
1/2 c. chopped celery
1/2 c. mayonnaise
3/4 tsp. salt
2 eggs
1 1/2 c. milk
1 can condensed cream of mushroom soup
Grated cheese

Mix bread stuffing, butter and water together lightly. Place half the mixture in buttered 12 x 8 inch casserole. Combine chicken, onions, onion tops, celery, mayonnaise and salt. Mix thoroughly. Spoon over bread mixture. Top with remaining bread mixture. Beat eggs and milk. Pour over casserole. Cover, refrigerate overnight. Remove for one hour before baking. Spread soup over top of casserole. Bake uncovered at 325 degrees for 40 minutes. Sprinkle with grated cheese. Return to oven. Bake 10 minutes. Serves 8.