1/2 c. celery
1/2 c. chopped onion
1 stick of butter
8 oz. Pepperidge Farm dressing
1 c. chicken stock
1 can mushrooms, drained
1 c. grated sharp cheese
2 eggs
1 1/2 c. milk
4 c. cooked chicken
1/2 c. mayonnaise
1 can cream of celery soup
1 can cream of mushroom soup

Saute the onion and celery in butter until tender. Add the stuffing mix and chicken stock until blended. Place half of mixture in a buttered casserole. Spread the chicken in good size pieces over the dressing, then the mushrooms. Dot with mayonnaise. Combine soups and pour over mixture. Top with cheese. Combine beaten eggs, milk and salt to taste and pour over the mixture, cover with rest of stuffing mix. Refrigerate overnight. Bake at 350 degrees for 45 minutes to an hour.