1 stick butter
1 c. chopped celery
1/2 c. chopped onion
1 (8 oz.) pkg. Pepperidge Farm dressing (blue label)
1 c. hot water
2 1/2 c. cooked chopped chicken
2 cans drained, sliced mushrooms
1 sm. can sliced water chestnuts
2 eggs
1 1/2 c. milk
1 can mushroom soup
1/4 c. milk
8 oz. grated cheese

Saute in the butter 1 cup chopped celery and the onion. Mix in the dressing and pour over 1 cup hot water and mix in.

In a 9 x 13 inch pan, put in half of this mixture. Lay on chopped chicken, sliced mushrooms and water chestnuts. Cover with remaining crumb mixture.

Beat eggs with 1/4 cup milk and pour over all. Frost with soup, diluted with 1/4 cup milk. Last 10 minutes add cheese over all. Bake at 325 degrees for 45 minutes. Serves 10-14.